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Glazed Onion Rings                        Jan Peterson

4-5 large Bermuda onions                        2 Tbsp. butter

2 Tbsp. vinegar                        2 Tbsp. brown sugar

1 tsp. curry powder                        2 Tbsp. chopped parsley

Salt, black pepper and paprika

 

Peel onions and cut into even thick 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.  Serve onions hot as a side dish.