Heat oil and butter in a large saucepan or Dutch oven. Add the sliced onions and sauté until caramelized
and light brown in colour, about 20 minutes. Add more butter or oil if required to keep onions from
sticking to the pan. Add the garlic, paprika, garam masala and wine and stir and cook for a couple
minutes. Add the broth and salt and pepper and cook for another 20 minutes or so. Taste and adjust
the seasonings, adding more salt, pepper, paprika, cumin, garam masala, thyme or wine.
The type of onion used can be either the large sweet Spanish-‐type, or white cooking onions or red
onions or a combination of any types.
Serve topped with croutons or toasted bread, and melted cheese if desired.