- 2 large red onions
- 4 tbsp butter
- 2 tsp thyme
- 1/3 cup red wine
- 8 cups beef broth
- 1 tbsp worcestershire
- 1 bay leaf
- In a large pot over medium-high heat, melt the butter.
- Add onions to the butter and saute until softened (about 10 minutes). Remember to stir often and cook the onions longer for more flavor.
- When onions have developed a nice color, add the red wine to release all the flavor from the onions. Make sure to scrape up any bits stuck to the pot for maximum flavor.
- Add broth, worcestershire, thyme and bay leaf to the pot and bring to a boil over high heat.
- Reduce heat to medium or medium-low and simmer for about 20 minutes, uncovered. Stir occasionally to keep things from sticking to the bottom of the pot.
- Remove thyme and bay leaf. Season with salt and pepper to taste.