Okey Dokey!
SO super easy.
Melt 1 lb (2 sticks) of BUTTER not margerine
(yes a whole pound it makes alot OR you can cut the recipe in 1/2)
Find some of those nice sweet huge yellow onions and get 2 or 3, I use 3.
slice em up really thin (I use a food processor on slice) and saute til clear
Here you can vary: I boil a soupbone (about a gallon or so of water with seasoning salt only) with meat for a rich beef stock but Swanson makes a great one in the carton so you can use say 3 of those maybe 4, don't add more salt.
I cut up some of the tender meat sometimes and leave it in the soup, sometimes not.
Add the onions w/ butter to the stock and THEN add almost an entire bottle of dry red wine. I like Burgundy but I had to use a cabernet this time and it was great.
Turn it down and let her simmer around an hour. Ladle soup into those BIG coffee cups you can get at the dollar stores. Slice a huge slab of either french or pumpernickle bread and lay on top of the soup then cover the bread with your choice of cheese. We use either mozzerella or swiss. LOTS.
Place the whole thing on a metal sheet and broil the cheese til litely brown and bubbly then eat! With wine if possible. Filling and sumptuous!
I love to cook! Be careful it's awful hot too!