2 large sweet Spanish onions (about 6 c.), sliced
1/2 c. butter
2 (14 1/2 oz.) cans stewed tomatoes
3 (10 1/2 oz.) cans beef broth
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Peel and slice onions thinly. Sauté in butter in large saucepan. Add tomatoes, beef broth and spices. Cook over low heat for 45 minutes. Serve with toasted French bread.