4 lg. onions, sliced thin
3/4 stick (6 tbsp.) butter
4 c. canned beef broth
1 c. dry white wine
1/4 lb. blue cheese, crumbled (about 1 c.)
3/4 c. buttered croutons for garnish

In a large saucepan, cook the onions in the butter over moderate heat, stirring occasionally, for 10 minutes, or until they are softened. Sprinkle the onions with salt and pepper, stir in the broth and the wine, and bring to a boil. Reduce heat and simmer the soup, covered, for 1 hour.

Remove the pan from the heat and add 3/4 cup of the cheese and stir the soup until the cheese is melted. Ladle the soup into bowls and garnish it with the remaining 1/4 cup cheese and the croutons. Makes about 7 cups. Serves 6.

Good first course with almost anything, or a light dinner with just a salad.