Place onions and chicken broth in large skillet. Cover and bring to a full boil over high heat. Reduce heat to medium to medium-high and boil 5 to 8 minutes or until tender, stirring occasionally. Remove cover, increase heat to high and cook until broth has evaporated. Reduce heat to medium and melt butter in center of pan. Whisk in flour and stir onion mixture 1 minute. Stir in cranberry juice and cook 1 minute. Add cream and boil until thickened. Garnish with chopped parsley, if desired. Makes 6 servings