4 onions, thinly sliced
1/2 stick of butter or margarine
1-2 Tbsp olive oil
Melt butter with oil. Add onions and cook over medium heat 20 min or so. (I did this with a 12″ skillet, then transferred to my stock pot.) You want them to have a nice caramel color, but not burnt. Add a pinch of thyme, about 1/2 tsp.
5 beef bouillon cubes
5 cups of water
Dissolve cubes in water.
Pour into pot with onions.
Add a couple shakes of worcestershire sauce.
Simmer another 20 min.
Top with french bread toasted with cheese on it.