Classic French Onion Soup

(6 servings)

• 1/4 cup butter or margarine
• 6 medium size onions, thinly sliced
• 4 cups bouillon (canned or bouillon cube broth may be used)
• Salt and pepper
• 1 cup California Sauterne or other white dinner wine
• 6 slices French Bread, toasted and buttered
• 1/2 cup grated Parmesan cheese

Melt butter in large saucepan; saute onions until clear. Add bouillon; cover and cook slowly until onions are very tender. Add wine, salt and pepper; bring to boiling. Pour into 6 individual casseroles or 1 large one. Float pieces of buttered French Bread toast on top. Sprinkle with grated parmesan cheese. Bake on upper rack or hot oven (450 degree) until cheese browns lightly (about 10 minutes)