Slice onions, 1/8 inch thick. Melt butter, place onions
in it, saute slowly for 1-2 minutes in a large soup pot.
Add all other ingredients except bouillon, wine and salt,
saute over low heat 10 minutes more. Add bouillon and
wine and simmer 2 hours. Adjust color to a brown with
caramel coloring or liquid browning sauce. Season to
taste with salt. Put in refrigerator overnight.
To serve: Heat soup. Fill oven-proof casserole or
individual oven-proof bowls with 1 cup soup, top with 3
one-half inch slices of French Bread and top with a slice
of imported Swiss cheese (Gruyere preferred). Place under
broiler to brown, approximately 5 minutes at 550 degrees.
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