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Caramelized Onions

Yield 2 cups


  • 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

  1. Cut onions in half; cut each half into 1/2-inch-thick slices.

  2. 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.