- 2 extra-large sweet onions (about 3 pounds)
- 1 (10 1/2-ounce) can chicken or beef broth, undiluted
- 1/4 cup butter or margarine
How to Make It
Cut onions in half; cut each half into 1/2-inch-thick slices.
Combine all ingredients in a 3 1/2-quart slow cooker. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store onions in an air-tight container; refrigerate up to 2 weeks, or freeze up to 2 months, if desired.