3 lbs. sm. white boiling onions
6 tbsp. butter
1 c. pareve chicken broth
1/3 c. apple cider vinegar
2 1/2 tbsp. sugar

Combine onions in a large bowl with enough boiling water to cover. Let sit 3 minutes. Drain off water. Peel off skins. Make a small crosscut in the root end of the onion to keep them from bursting while they cook.

Melt butter in a skillet over low flame and add onions. Cook until brown on all sides (10-12 minutes). Add broth and cover. Cook until tender (about 18-20 minutes). Add vinegar and sugar and gently stir. Cover and cook another 10 minutes. Uncover and heat on medium flame until liquid thickens slightly (5 minutes). Serves 10.