I love this soup with all my heart and have been preparing it for years. There is just something so luxurious and comforting about onions slowly braising in lots of butter and garlic and slow cooked with stock and wine. We use Laborie Chenin and fortified KWV Cape Tawny for this recipe and warm it just before serving with a shot of brandy which is classically French. This soup is great for winter, freezes well and great for entertaining large groups of people. It can easily be served as a starter or as a main course with fresh baguette.

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