Caramelize Onions: Heat olive oil and butter in a pot over medium heat. Add onions and cook, stirring occasionally, for 10 minutes. Sprinkle with sugar and cook uncovered, stirring occasionally, for 30-40 minutes until caramelized and browned. Add garlic and cook for 1 more minute.
Deglaze and Simmer: Add sherry, scraping the pot to deglaze. Stir until sherry is evaporated (3 minutes). Add beef stock, bay leaf, thyme, and 1 tsp salt. Simmer partially covered for 30 minutes. Adjust seasoning with remaining salt and pepper.
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