1/2 gal. bouillon
4-5 onions
1-2 tbsp. flour
1/3 lb. butter
1/2 c. white wine (if you have it)
2 garlic
Pepper (Tabasco if you like)
Salt
5 pieces toast
Swiss cheese

Cut the onions in small slices and make brown on the fire with half of the butter. Add the flour and stir. Add gradually white wine and bouillon, pepper, salt and garlic salt and cook for about 15-20 minutes. Make croutons from toast from left over butter. Serve soup with these croutons and shredded Swiss cheese. (Translation from Luxemburger Cookbook including conversion from the metric by Dr. Marianne Ney).