1. 1. Prepare the Onions: Peel the sweet onions and cut them into thick, 1/2-inch to 3/4-inch slices. Try to keep the rings intact as much as possible, but don’t worry if some separate.

2. 2. Boil the Onions: In a large pot or Dutch oven, bring the vegetable broth to a rolling boil over medium-high heat. Carefully add the sliced onions to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the onions are tender when pierced with a fork but still hold their shape.

3. 3. Drain the Onions: Once tender, carefully drain the onions using a colander. Discard the broth. Set the drained onions aside.

4. 4. Prepare the Cajun Butter: While the onions are simmering, melt the unsalted butter in a small saucepan over medium-low heat. Once melted, stir in the Cajun seasoning, garlic powder, onion powder, and optional cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn the butter.

5. 5. Combine and Season: Gently transfer the drained, tender onions back into the pot or a large serving bowl. Pour the warm Cajun butter evenly over the onions. Toss gently to coat all the onion slices thoroughly.

6. 6. Final Touches: Taste the onions and add salt and black pepper as needed. Remember that Cajun seasoning can be salty, so season carefully. Garnish generously with fresh chopped parsley before serving.