Roasting the onions gives this soup a unique flavor.
3 large Red onions, thinly sliced
1/4 cup Olive oil
4 cups Beef broth
4 cups Chicken broth
1/2 teaspoon Thyme
1 Bay leaf
Salt and pepper to taste
Pre-heat the oven to 325. Toss the sliced onions and oil.
Spread on a cookie sheet. Roast until soft and beginning to
brown (about 20-30 minutes). Add the onions and the
remaining ingredients to a soup pot. Bring to a boil,
reduce the heat and simmer for 30 minutes. Serve warm.