2 onions, chopped fine
1 stick butter
1/2 c. Liebfraumilch (or other dry white wine)
2 cans beef consomme
Salt, pepper
1 c. rice
4 oz. grated Swiss cheese

Saute onion in butter until golden. Add wine, consomme, salt and pepper. Bring to boil. Add rice and continue boiling 5 minutes, stirring constantly. Cover pan, reduce heat as low as possible and cook until rice is tender, about 20-25 minutes. Remove pan and fold in cheese. Recover and let stand 4 minutes or until cheese has melted. Stir once again thoroughly.