Tags: European, Vegetarian, Entree
56 grams butter
800 grams onion
4 grams sugar
enough water
enough no-beef bouillon
enough red wine
1 toasted baguette
1 Swiss cheese
Need to figure out how much bouillon and red wine to use.
Saute onions in butter with a bit of sugar until caramelized.
Add in stock and red wine.
Serve in bowls with slices of toasted baguette and Swiss cheese broiled on top.