2 tbsp. butter
16 sm. onions
1 c. beef broth
1/2 c. water

Melt butter in large skillet. Add onions, broth and water. Cover and cook on medium heat, shaking pan often until onions are tender, about 20 minutes. Uncover pan, boil on high heat, shaking pan often until pan juices thicken and lightly glaze onions. 4 servings.

For variation, add 1 1/2 pound carrots, diced, and 1/4 pound snow peas, about 10 minutes after onions have started to cook.