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Chop up 10 onions
saute 1/3 of them in butter until soft
Add the next 1/3 and keep sauteeing until they are soft
add the next 1/3 and cook until they are soft
add 2 sprigs of fresh thyme and rosemary and cook a few more minutes.
now you should have some nicely caramelized onions as well as some more opaque onions.
add 2 pints of beef stock and 1 pint of chicken stock
bring to a simmer and let it cook for a good 60 mins.
taste and add salt and pepper as needed.
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