1 bunch fresh broccoli (1 1/2 lb.)
2 c. onion, sliced very thin
1/2 c. fresh Parmesan cheese, cut into thin slivers with swivel peeler
1/3 c. olive oil
1 c. dry, robust red wine

Separate broccoli flowerets from stalk. Divide large ones. Peel dark green skin from stalks and cut in 1/4 inch thick strips.

In large saute pan, cover bottom with thin layer of onions. Over this spread layer of broccoli stalks, dot with Parmesan slivers. Sprinkle on a little salt if desired. Moisten with thin stream of olive oil.

Repeat above procedure until ingredients are used up. Save flowerettes for top layer. Add red wine. Cover, cook 1 hour over medium low heat on top of stove, or until all wine has evaporated. Do not stir. Serve promptly. Do not reheat.