French Onion Soup

• 4 lb. onions, finely sliced
• 2 pints red plonk
• 2 pints<

This unfortunate soup has been murdered by countless aspiring gastronauts in the bistros of our land (in France a bistro sells only drink - possibly a sandwich). This is how it should be done, except for the addition of a stock cube, but then we are not concerned with lengthy stock making in this book.

Brown the onions in butter. Allow some of them to burn i.e. caramelise. Add th