3 tablespoons extra-virgin olive oil
6 Vidalia or other sweet onions, sliced
2 large cloves garlic, chopped
2 tablespoons chopped fresh thyme leaves
2 quarts (8 cups) chicken stock or low-sodium chicken broth
1 tablespoon unsalted butter
Sea salt and freshly ground pepper, to taste
Several drops hot pepper sauce, or to taste

1. Heat oil in a stockpot or extra-large saucepan over medium-high heat. Add onions, and cook, stirring occasionally, until a rich, caramel color.
2. Add garlic and thyme. Cook approximately one minute.
3. Add stock or broth. Bring just to a boil; add butter; remove from heat.
4. Season well with salt, pepper, and hot pepper sauce to taste. Serve hot.
5. Garnish each with fresh thyme or a Gruyere crouton, if desired

Makes 6 servings

Nutrition analysis (per serving): 220 calories, 9g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 510mg sodium, 26g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, 2% DV vitamin A, 25% DV vitamin C, 8% DV calcium, 6% DV iron