4-5 onions, white or Bermuda
2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. curry powder
2 tbsp. chopped parsley
Salt, black pepper & paprika
Sliced red chili for garnish (optional)

Peel onions and cut into even thin slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. (DO NOT BROWN!) Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. Cook onions for about 5 minutes, covered, until almost tender crisp. Remove cover. Cook onions for 2 to 3 more minutes until glazed. Season with salt, black pepper and paprika. Add chili, if desired. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for potato salads.

TIP: You may use any type of onion for this dish, but white or Bermuda are milder. Bermuda onions are large, flat and white or yellow.