In a skillet cook bacon until crisp drain reserving 2 tablespoons of drippings. Crumble bacon and set aside.

Saute onions in drippings until tender. Stirr in brown sugar, vinegar, half a cup of water, parsley and salt. Simmer uncovered for 5 to 10 minutes.

Meanwhile combine flour and remaining water until smooth and stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes until thickened.

In a saucepan boil potatoes until just tender drain. Peel and slice into an ungreased 2 quart baking dish set aside.