Whether you use 20 lbs of onions or 5 lbs, the cooking time will still be 2 hours to slowly & perfectly caramelize the onions

• 20 lbs sliced onions, sliced
• ½ cup olive oil
• 1 bottle (1 liter) white wine
• 2 qts water
• salt to taste
• black pepper to taste
• French croutons, 2 per serving
• 1 slice Swiss cheese each serving
• 1 slice Muenster cheese each serving

Caramelize Onions

1. In a large stockpot, add onions and olive oil
2. Simmer (low boil) and cook onions slowly for 2 hours, stirring often to keep from burning

Make Soup

1. To the pot of caramelized onions, add wine and water
2. Season with salt and pepper and simmer 10-15 minutes

Plate & Serve

1. Preheat broiler
2. Ladle soup into individual bowls and top with 2 French croutons per bowl
3. Layer 1 slice each of Swiss and Muenster cheese per bowl on top
4. Place bowls under the broiler for 1-2 minutes to melt the cheese and serve hot!