Saute the onion in hot oil in 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 heat, cool and serve.
Can be stored in airtight container in the refrigerator for up to 1 week.