5 medium to large onion (mix of red, sweet, etc)
175 grams of mushrooms, any kind (about 8 regular mushrooms)
1 tablespoon oil (I happened to use Truffle oil)
2 teaspoon brown sugar
1 cube veggie bouillion
tablespoon sun dried tomato tapenade (optional)
First heat the oil in a pot and add the chopped onions until they are slightly soft and brown. Then add the 2 teaspoon of brown sugar and caramelize them just a little bit.
Add the mushrooms and enough water until onions & mushrooms are just covered, and then add the veggie bouillion.
Leave on a low boil for about 10 minutes. Take out half of the mixture, put in a blender, and pulse quickly. I only do this to mix the texture up a bit, so its half smooth and half chunky. Then add the tapenade and leave on the low heat for another 5 or 8 minutes.