Instructions: Melt butter in 3-quart pan over medium-low heat. Saute onions in butter until onions are soft but not brown, 20 to 25 minutes.

Add pepper, Worcestershire sauce, hot pepper sauce, bay leaf and thyme. Stir and cook 2 minutes. Add beef and chicken bases and simmer 5 minutes.

Add water and white wine. Bring to boil, reduce heat and simmer 20 minutes. Skim off fat and add Sherry.

This recipe yields 8 to 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.