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.
Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.