1. Preheat the oven to 375.
2. Place the onions and garlic cloves in a large shallow baking pan; pour the chicken broth over. Add the lemon juice and salt and pepper to taste. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, for 20 to 30 more minutes, until the onions are very tender. Remove from the oven and drain the vegetables.
3. In a very large skillet, heat the butter over medium heat until melted. Add the onions and garlic; sprinkle with the sugar and shake the pan to coat all the onions and garlic. Cook until golden and caramelized, but take care not to burn the vegetables. (This may need to be done in two batches.) Transfer the onions and garlic to a serving dish, sprinkle with lemon zest, if desired, and serve immediately.
NOTE: The cooking broth can be reserved and used for other dishes, such as soups or sauces.
Calories From Fat 10 Protein 1 Total Fat 1 Carbohydrates 13
Calories 64 Dietary Fiber 1 Calcium 33 Sodium 4 Vitamin A 31 Vitamin C 8
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