French Onion Soup

From the kitchen of John Gallaspy

2 lb. red onions, peeled and halved

3/4 c. unsalted butter

6 beef bouillon cubes

2 qt. water

1 c. dry white wine

1 tsp. Worcestershire sauce

1 tsp. salt

dash white pepper

dash black pepper

8 oz. chilled Swiss or Gruyere cheese

1/2 loaf French bread

Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and wine to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce, salt and white and black pepper to soup. Stir. Shred cheese. To serve, place a thin slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with a layer of shredded cheese. Place under broiler until cheese melts. Serve at once.