| 4-5 medium onions 1 stick of butter 4 cups beef boullion 4 cups chicken boullion 1/8 cup red wine Peel onions and slice into rings. In dutch oven, melt butter and gently cook onion slices, stirring until onions are soft, but not browned, Add beef and chicken boullion. Bring to a boil and simmer at least 30 minutes. Add red wine, stir. Store in refrigerator at least 24 hours to mellow. To serve: Put thick slices of toasted french bread in oven-proof bowls. Pour hot soup over the toast and sprinkle with grated gruyere or parmesan cheese. Set bowls in 400 degree oven to melt and brown cheese. P. T. | 
