Oven-Braised Parsnips with Caramelized Onions

I was browsing the grocery store for dinner inspiration tonight and had an impulse to buy some parsnips.  I really enjoy their sweet, earthy flavor, but rarely cook with them because I have trouble thinking of ways to prepare them.  Here is the answer...

1 lb parsnips, peeled
2 tbsp butter
1 cup un-chicken broth (I use this)
1 tbsp garlic oil (if you're fortunate enough to shop at Wegman's, use their basting oil)
Freshly ground black pepper

1 onion, caramelized (here are instructions on how to caramelize an onion- use butter for this recipe)

Preheat the oven to 350.

Slice the parsnips in half horizontally.  Cut the thinner part in half and the thicker part in quarters (or even eighths if they're really thick).

Put the butter in a 10x12 roasting pan and put it in the oven for a couple of minutes until it's melted.  Remove from oven and toss the parsnips in the pan until they're evenly coated with butter.  Spread them out in a single layer.

Mix the broth, oil and pepper.  Pour over the parsnips.  Bake for an hour, turning the parsnips over every 10 minutes for the first 40 minutes.  Let bake untouched for the remaining 20 minutes, or until the parsnips are tender.

Spread on a serving plate and top with caramelized onion.