1 lb. sm. white onions, peeled & sliced thin
2 tbsp. butter
1 qt. chicken broth, canned or homemade
1 c. Chablis wine
Salt & pepper to taste

Cook onions slowly in butter until they are soft and transparent but not brown. Add chicken broth. Simmer until reduced to almost 2/3. Add Chablis, salt and pepper to taste. Bring to a boil once more and simmer for 8-10 minutes. Serve in individual bowls. Top with piece of toasted bread which is topped with grated Parmesan cheese. Put under broiler to melt cheese. Serves 6.