From Food

This is from 101 Cookbooks. It's modified to be vegetarian, but is still pretty tasty. All of the various oils blend so nicely!

Ingredients

• 4 onions
• 2 T butter
• 1 C white wine
• 7 C veggie stock
• small baguette
• 3 C grated gruyere

Instructions

1. Peel and cut the onions in half and roast them in the butter at 400 degrees for about 20 minutes, until browned and soft.
2. Alllow onions to cool and cut into slices no longer than about 1.5 inches.
3. Boil the sliced onions in the wine in a saucepan until the wine just disappears
4. Add the stock, bring to a boil, and simmer for 20 mintues. Stock/onion mixture can be refrigerated for a few days, though I'm sure any self-respecting Frenchman would beat me for saying that. Just reheat it before serving, as the fats will congeal.
5. Before serving, toast a slice of the baguette in a toaster. Ladle soup into the bowl, drop in the bread, and sprinkle with cheese.
6. Place under a broiler until the cheese is melted and bubbly.