6 large Vidalia (or other sweet onions)
4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth
Peel onions and remove stems and root ends. Place the onions in a 4-quart slow cooker.
Melt the butter and combine with the broth. Pour mixture over the onions.
Place lid on cooker and cook on low 12 hours.