– Olive – Butter – Leeks – Shallots – Green Onions – Sweet White Onions – Red Onions – Yellow Onions – Salt – Pepper – Garlic – Parsley – Rosemary – Thyme – Sherry – Beef Broth
Add the broth. Once the onions are deeply golden-brown and caramelized, increase the temperature to high heat. Add the dry sherry (or cognac) and scrape up any brown bits stuck to the bottom of the pot. Allow the alcohol to cook and reduce for 1-2 minutes before adding the beef broth.
Simmer. Cover your pot and bring to a boil, then reduce heat to a simmer and cook for 20-30 minutes. Season with additional salt and pepper, to taste.