4 tbsp. butter
7 med. onions, sliced
3 (10 1/2 oz.) cans beef broth (or 7 c. water and 4 tsp. beef bouillon)
1/4 tsp. Tabasco sauce
1/2 c. Holland House red cooking wine
Optional: Top with slice of French bread with Mozzarella cheese, broiled until cheese melts

Melt butter in 4-quart pot. Add onions and saute until soft and transparent. Add broth; cover and simmer 10 minutes. Stir in wine; heat through and serve.