3 lb. red onion, sliced
3/4 c. butter
6 beef bouillon cubes
2 qt. water
1 tsp. Worcestershire sauce
1 c. dry white wine
Pepper to taste
2 tsp. salt
2 c. shredded Swiss cheese
Croutons

Cook onions in butter until tender, dissolve bouillon in 1 cup boiling water. Add bouillon, 7 cups water and white wine to sauteed onion. Simmer 2 hours, at end of cooking time add Worcestershire sauce, salt and pepper. Serve by floating croutons in soup bowl and top with cheese. Can be placed under broiler at this point until cheese is bubbly.