Instructions: Place onions and water in a saucepan. Cover and cook over medium heat until tender, about 12 minutes. Meanwhile, in another saucepan, combine sugar, flour, salt and vinegar; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Stir in butter until melted. Drain onions and add to the sauce; sprinkle with parsley. Heat through.

Yield: 5 servings. (Editor asks whether the onions actually graduated from Harvard?)

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