4 cups sliced onions
10.5 oz beef broth
2 Tbsp dry sherry
1 tsp dried thyme
salt and pepper to taste
Heat olive oil in an 8 quart stock pot over medium heat. Add onions and continually stir until tender and translucent.
Add beef broth, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.
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