4 cups (1 litre) thinly sliced yellow onions

4 cups (1 litre) thinly sliced Vidalia sweet onions

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) sherry

3 cups (750 ml) chicken broth

2 cups (500 ml) beef broth

2 sprigs fresh thyme

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) Balsamic vinegar

Salt and pepper

In a large non-stick pan, sauté the onions in the oil over medium heat for about 30 minutes or until well caramelized. Add oil, if needed. Season with salt and pepper.

Deglaze with the sherry. Add the broth, thyme, Worcestershire sauce, and vinegar. Bring to a boil and simmer gently for about 15 minutes. Remove the thyme sprigs. Add broth, if needed. Adjust the seasoning.

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