Les Halles French Onion Soup

• 3 tablespoons unsalted butter or 2 tablespoons olive oil
• 6 very large

In a large saucepan, melt the butter until its foam starts receding or the oil until it starts shimmering, then add the onions and sauté quickly over medium-high heat to remove most of their moisture. Turn the heat down to medium and continue cooking, tossing occasionally, until the onions are uniformly brown. Add the wine and let it completely evaporate.

Cover the onions with the water