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Caramelized Onions
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2 large sweet onions (about 3 pounds)
1 (10.50 ounces) can chickens or beef broth, undiluted
1/4 cup butter or margarine
Cut onions in half; cut halves 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 in an airtight container.
Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
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