2 large white onions, cut into 1/4-inch (1/2-cm) thick slices

1 large Vidalia sweet onion, cut into 1/4-inch (1/2-cm) thick slices (see note)

3 tablespoons (45 ml) butter

5 cups (1.25 litres) chicken broth

Salt and pepper

In a large saucepan, sauté the onions in the butter without browning over medium heat for about 15 minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Cover and simmer over medium heat for about 10 minutes or until the onions are tender. Add broth as needed. Season with salt and pepper.

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