When I was a college student in San Diego.  I use to make this soup for my friends.  They loved it.  It was a big hit and they loved being invited over.


6 large onions, sliced thin                                                                 Serves 6

1 tbls flour

1 quart beef stock

1/4 cup unsalted butter

1 cup white wine

sliced french bread, toasted

grated Parmesan or Gruyere

Slowly, in a heavy pot, brown the onions in the butter.  This should take about 40 minutes.  Be sure to scrape the bottom of the pan occasionally to keep the onions from sticking.

add flour cook 3 minutes, add wine, cook 3 minutes.  Add stock and simmer, partially covered, 1 hour.  If you like bread floating in your soup, toast up slices, put on grated cheese and melt under broiler,  Add to soup just before serving.