Instructions: Quarter onions, leaving root ends intact. In large skillet, melt butter over medium-low heat; cook onions and sugar, stirring occasionally, for 35 to 40 minutes or until tender and golden brown. Transfer to bowl; stir in vinegar. Set aside.

In skillet, heat oil over medium heat; cook mushrooms, garlic and thyme, stirring occasionally, for about 7 minutes or until moisture has evaporated. Add onions; heat through. Stir in parsley, and salt and pepper to taste. (Onion mixture can be refrigerated for up to 1 day; reheat gently to serve.)

Makes 8 servings

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