| In large saucepan, sauté onions in olive oil over low heat until translucent – about 30 minutes; (if gluten acceptable – sprinkle onions with 23 tbsp flour and mix) Add wine and water; simmer for 30 minutes; servewith grated cheese and croutons.
* In a large pot boil 2 carrots, onions, celery, turnips and parsley for anhour or three. You may replace vegetable stock with chicken or beefstock for richer flavor.
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