Slice onions, 0 cm thick. Melt butter, place onions in it, saut# slowly for 1.5 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut# 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 ovenproof casser#le or individual ovenproof 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. This is a five star recipe! --per Robert Reznikoff Echonet RECIPE_CORNER echo