Cook onions in salted water to cover until almost tender; drain, peel onions when cool enough to handle.
Heat 3 T. butter in heavy skillet.
Add onions and cook over med. heat until golden but not brown.
Remove to small bowl; keep warm.
Make Sauce:
Add remaining butter to skillet.
Stir in flour.
Gradually stir in bouillon.
Cook, stirring constantly until thick and smooth.
Stir in vinegar and sugar. Season to taste.
Return onions to sauce. Cover, simmer over low heat about 5 min. (Shake pan in order to prevent sticking.)
Sprinkle with parsley and serve.
Serve with roasted or broiled meats, broiled or fried fish. The vinegar makes it tangy! (You can also buy canned small onions and save the trouble of boiling and peeling them. Be sure to drain and rinse them.)
This recipe has been added to the following public cookbooks:
PEGGY'S DELIGHTS,
Delicious Dishes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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