3 cubes of vegan beef bouillon (enough to make 6 cups of broth)
2 extra large yellow onions
1 tablespoon of sugar (optional)
2 cloves of garlic, minced
2 sprigs of fresh thyme
1 bay leaf
lots of freshly ground black pepper
1 teaspoon of salt (optional)
3 tablespoons of olive oil
1/2 cup oatmeal stout (any heavy, dark beer will do)
Chop onions into long pieces. Saute onions in olive oil for about 15-20 min over medium low heat until onions have caramelized. Add sugar to speed up carmelization if desired. Add garlic to onions, saute until fragrant. Boil water for boullion and dissolve cubes to make the broth. Add broth, stout, bay leaf, thyme, and pepper to onions. Bring to a boil and simmer for at least 30 minutes. Serve with your favorite croutons or crusty bread.