3 lb. Vidalia onions
1/2 c. butter
10 1/2 oz. beef broth
1/2 c. water
1/4 c. wine vinegar
4 tbsp. tomato paste
2 tbsp. sugar
Dash cayenne pepper
1/4 tsp. thyme
1 bay leaf

Peel onions. Score bottom of onions with sharp knife. Melt butter in heavy skillet. Saute onions over medium heat until golden. Add remaining ingredients. Bring to boil, reduce heat; cover. Simmer 30 minutes or until onions are tender but still hold their shape.