|Butter||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|White sugar||1 Teaspoon|
|Chives||1 Tablespoon, finley chopped|
|Parsley||1 Tablespoon, finely chopped|
Cut a shallow X in the bottom of the onions.
Melt the butter in a saucepan wide enough to accommodate the onions in one layer.
Add the onions and saute over medium heat, turning them frequently until golden on all sides (about 5 minutes).
Add the stock, sugar, and salt.
Cover tightly, reduce heat to medium low, and continue cooking for about 30 minutes or until the onions are tender and the stock reduced.
Length of time will depend on the size of the onions.
Shake the saucepan gently 3-4 times during the cooking period to glaze the onions on all sides.
Remove onions to a warm shallow dish.
Sprinkle with chives and parsley.