6 large red onions, sliced
2 tea. fresh thyme (or 1 tea. dried thyme) or 2 tea. fresh marjoram
1 cup red wine
6 cups vegetable broth
pinch of nutmeg
In a large pot, heat the oil and add onions and salt and stir. Cook on med-low heat for 25 minutes to caramelize. When the onions have turned a deep golden brown. Stir in the herbs and deglaze with the wine. Add broth and nutmeg and simmer 15 minutes.
If desired, you may serve with Parmesan Crostini floating on top the soup.
Slice a baguette into 1/4 inch rounds and place on a baking sheet. Brush the top of each slice with olive oil and sprinkle with Parmesan cheese. Bake 350 oven until lightly toasted and cheese has melted.
Source: modified slightly from the recipe at One Bite at a Time, Rebecca Katz