This originally French dish is incredibly easy to make, and is sure to warm your heart on any day (though particularly lovely on a cold winter evening). My sister made this for us during Christmas vacation and it was a hit with old and young, alike. The soup is best served in bowls or big cups and can be topped with a little cheese or served with a slice of bread and melted cheese. Bon appétit.
1 lb onions, sliced
1 cup dry white wine
1 tablespoon butter
1 tablespoon olive oil
1 quart beef broth (or vegetable broth)
4 slices of bread
1/2 cup shredded cheese
In a medium-sized pot heat butter and oil.
Add the sliced onions and cook, stirring, for 25 to 35 minutes, or until golden brown.
Add the white wine and simmer until the liquid evaporates. Add the stock.
Let it simmer for 10 minutes.
Dress with bread and/or cheese and enjoy!