8 lg. sweet Spanish onions, sliced thin
1/4 c. olive oil
4 qt. rich beef stock or a #5 can Campbell's beef consomme
2 c. wine (your favorite red wine)
4 c. of 4 bouillon cubes (1 per c.)
Cheese for topping

Saute onions, sliced thin, in olive oil, until tender and transparent. Bring the beef stock to a boil, add onions, wine and bouillon. Cook over low heat for at least 2 hours. Can freeze when cooled in containers.

To serve, put soup in crocks, add to each crock some croutons and 3 oz. baby Swiss or Mozzarella cheese. Bake at 400 degrees for 10 minutes and serve HOT.