4 lg. onions, mild Bermuda, Spanish or Italian
4 tbsp. butter
3/4 c. Madeira or tomato juice
1/4 c. chopped parsley
Salt & black pepper

1. Cut onions in 1/4" thick slices. Heat butter in skillet. Toss onions for 1 or 2 minutes until heated and coated with butter. Do not saute or cook until soft.

2. Add 1/2 cup of the Madeira or tomato juice. Cover pan. Cook about 5 minutes until onions are tender. Remove liquid. Cook over medium high heat until liquid is reduced to a glaze. Stir in remaining wine, parsley, salt and black pepper to taste.