6 c. (2 large) sweet Spanish onions
1/2 c. (1 stick) butter
14 oz. (2 cans) tomatoes, stewed
31 oz. (3 cans) beef broth
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Peel and thinly slice onions. In a large saucepan, sauté onions in butter. Add tomatoes, beef broth, basil, salt and pepper.

Cook over low heat for 45 minutes.

Serve with toasted French bread.