4 to 5 onions, white or Bermuda
2 tbsp. butter
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. curry powder
2 tbsp. chopped parsley
Salt, pepper and paprika
Sliced red chile for garnish

Cut onions into thin slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. DO NOT BROWN. Cook onions for about 5 minutes, cover until tender. Remove cover, cook for 2 to 3 minutes until glazed. Season with salt, pepper and paprika. Add chili.