3 tb Butter
5 Med. onions, sliced thin
6 c Pareve bouillon
1/2 ts Salt
1/2 c Sauterne wine
1/8 ts Cayenne pepper
1/8 ts Black pepper
Toast rounds 1/4 c Grated Swiss or Meunster ch.
Melt butter in lge. saucepan. Add onions and cook, stirring frequently, until golden brown. Add wine and cook additional 5 min. Add bouillon, salt cayenne and black pepper and bring to a boil. Cover and simmer for 15 min. Pour into 6 soup bowls and place toast round in each. Sprinkle with grated cheese and serve.