6 Spanish onions, about 3 1/2 inches in diameter
3 tbsp. olive oil
4 bay leaves, do not crumble
1 1/2 c. beef broth
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. minced parsley

Preheat the oven to moderate (350 degrees). Brown the onions lightly in the oil in a large heavy saute pan over moderately high heat 8-10 minutes, turning the onions constantly in the oil. Add the bay leaves and beef broth, turn the onions so that the twists are on top. Sprinkle evenly with salt and pepper, cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until the onions are nicely browned. Remove to a heated serving dish, sprinkle with parsley, and serve.