Melt butter in a heavy skillet, and toss the onions in the butter. Add 1/2 cup of Madeira and cover the pan. Cook the onions over medium heat until they are tender, 15-20 minutes. Remove the cover and let the wine reduce to a glaze. Stir in the remaining Madeira and the chopped parsley. Season with salt and pepper Serve with grilled steak.
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