Sauté the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 10 to 12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from the heat, cool, and serve.
Can be stored in an airtight container in the refrigerator for up to 1 week.
Yield: 1 1/2 cups