Place a large stock pot or dutch oven over medium heat and add 4 tablespoons of oil. 

Once the oil is warm, add in all of the onions and cook, stirring occasionally for 20 minutes.

Then add in the ghee, maple syrup (to help onions caramelize onions), and salt and continue to cook for another 15-20 minutes or until they are a nice rich brown color.

Add in the minced garlic and stir to combine.

Then pour in the coconut aminos, and cook for 1 minute.

Add 7 cups of the beef stock to the pot and bring to a boil.

While the soup is warming up, in a blender combine remaining 1 cup of stock with 1 1/2 cups of cashews and blend on high until super smooth and creamy.

Pour that mixture into the soup as well as bay leaves, thyme and pepper.  Once the soup has boiled, cover and reduce to a simmer for 30 minutes.  

Season to taste with salt and pepper!