2 large onions (sliced thin)
1/2 cup butter
2 - 14.5 ounces cans stewed tomatoes
3 cans beef broth
1/2 teaspoon basil
salt and pepper to taste

Sauté onions in butter. Add tomatoes, broth, basil, salt and pepper. Cook over low heat for 1 hour. Serve with toasted french bread.