Onions should have the stem and root ends removed. Onions should be left
whole.
Place the onions, butter and broth in a slow cooker set on low and cook
until the onions are deep golden brown and very soft, 12 to 24 hours.
Different slow cookers will take different amounts of time. It's almost
impossible to overcook this, so go fot he deepest brown.
Use the onions and liquid to flavor soup, stock and stews. They make
wonderful additions to risotto, a perfect pasta sauce, and the world's best
pizza topping (first drain off the liquid).
Store in zippered plastic bags in the refrigerator up to 2 weeks, or in the
freezer up to a year.
Recipe by: Unplugged by Lora Brody
Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2, 1998
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