Peel the onions.

Saute the whole onions with the bay leaf in the butter for 5 minutes in a heavy-bottomed pot, stirring occasionally.

Sprinkle with sugar and saute for 2 more minutes.

Dissolve the bouillion cube in the water and mix in the tomato paste.  Add this mixture to the onions.

Turn the heat to low and put a lid on the pot.

Cook for 30 - 35 minutes, stirring the onions very gently every so often.  Be very careful as they tend to start to fall apart the more cooked they become. If they start to dry out too much, add a little more water.

Add salt and pepper to taste.

These are good to make the day before and then reheat as needed.