Remove the outer skins of the onions along with the tip of the root, taking care not to remove the root base as this holds the onion together. Can use propane welder flame to burn off outer skin. Place onions and all other ingredients into pan and simmer covered for 15 min. Turn onions 3 to four times while cooking. I consciously place all the onions with their roots up or down so that I can visually see that none have missed a turning.

Uncover, continue to cook. Add broth if needed. When finished, the onions should be brown, shiny and coated with sauce as thick as a rich maple syrup. The total cooking time is nearly an hour and the last 10 min. should be on moderate high temperatures to reduce sauce to desired consistency.