3/4 cup red wine (I used a Pinot, any dry red wine will do)
4 garlic cloves minced
2 bay leaves
3 fresh thyme sprigs
8 cups vegetable stock
Peel and thinly slice all onions. In dutch oven or heavy bottom stock pot add in olive oil on medium heat for 1-2 minutes.
Add in thinly sliced onions to olive oil and stir well. Reduce heat to medium low. Turn onions in pan every 5-10 minutes. The heat should be high enough to break down the onions but not burn them. This process will take 30-40 minutes for the onions to be totally caramelized. About 30 minutes in add in granulated sugar, this will help speed up the browning process.
Once the onions have caramelized, stir in red wine, garlic, salt and pepper. Cook for 2-3 minutes or until most of the wine has evaporated.
Add in bay leaves, thyme sprigs, and vegetable stock. Stir together and bring mixture to a slow simmer.
Cook for 20-30 minutes on low to allow the flavor to develop a bit longer.