Soups
1/4 cup butter
6 medium onions
5 cubes oxo in 6 cups hot water
1 tablespoon salt & pepper
1/2 cup white wine
toast/croutons
grated mozzarella cheese
paprika
Slice onions and heat in skillet over melted butter.
Add pepper and wine; continue simmering until wine is half evaporated.
Add oxo cubes and salt to 6 cups boiling water, then mix with the onions.
Place toast or croutons in oven-proof plates; pour in soup and cover top with mozzarella cheese and a sprinkle of paprika.
Place plates under broiler until cheese is all melted. Serve.