Peel the onions and slice into rings or cut into half rings, not too thick, this is best done with the V-shaped slicer on level 2; that`s about 1-2 mm.
Heat the oil in a large pan and slowly fry the onions. The slower you cook, the better they get.
In the meantime, add the broth when it is boiling, switch it down and let the Maultaschen slide into the water. Simmer very gently for about 10 minutes, then fish out and drain - cover and set aside.
Now turn up the onions so that they turn a little brown, add the sugar and let it caramelize, then salt and add the butter and turn down again.
Now just toss the Maultaschen warm in the onion-butter mixture, do not fry, they should never be fried.
Then arrange the Maultaschen heaped with the onions on a platter. Because of the fat, a salad with a sour vinaigrette tastes particularly good, we eat bird`s lettuce with it.
There is another variation:
Fry the apple wedges with the onions - you have to try what you prefer.
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