2 Sweet Onions
1 Chicken Broth
1/4 Beef Broth
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.