INGREDIENTS
4
medium onions, halved and thinly sliced (about 4 cups)
3
medium potatoes, peeled and cut into 1-inch thick half moons
4 cups
vegetable broth
1/4 cup
dry sherry
1 tsp
paprika
1 tsp
dried thyme
2
large bay leaves
1 tsp
salt
1/4 tsp
ground black pepper
saffron
Tabasco or pinch of cayenne (optional)