1. Heat 2 tbsp olive oil in a frying pan on medium low heat
2. Slice 4 medium onions into rings. Add to pan.
3. Cook for 40-60 minutes until brown, stiring often so they don't sear.
4. Add salt when they start to soften.
5. Boil 2 litres water in a larger pot, adding beef, onion or vegetable cubes. (Use real stock if you've got it.)
6. Add browned onions to broth.
7. Season generously with pepper and Worchestershire sauce.
8. Simmer for ~10 minutes to mix flavours.