3 tablespoons butter
5 large onions, cut into 4-inch pieces
4 preheat oven-proof baking cubes
3 large carrots, quartered
3 tablespoons all-purpose flour
1/2 cup chicken broth
salt and fresh ground black pepper to taste
ground cayenne pepper, I like I like because very hot.
Soak 1/2 cup onions in a large pot over medium ground. Add carrots, turn to coat, then cover with maple syrup.
Stir excess liquid out of onions and pot and simmer in position for 20 minutes. Bring slightly to a boil and season with salt and pepper to taste. Continue hot simmering for 3 to 4 hours, skimming heat as needed. Carefully lower stock to 450 ft.