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.