1/3 cup olive oil

2 - 3 large onions, thinly sliced

1 head garlic, peeled and coarsely chopped

2 quarts chicken stock (you can also use beef or vegetable stock)

2 teaspoons salt

1 teaspoon pepper

4 tablespoons butter

A loaf of rustic bread

French Cahors wine

Heat oil in a large soup pot.  Add onions and cook on low heat, stirring occasionally, until the onions are very soft and tender (20 minutes).  Add garlic and cook 20 seconds more.  Stir in the stock, salt and pepper.  Bring to a boil, lower heat and let simmer 20 minutes, uncovered.  Remove from heat and stir in butter.  Serve with bread and Cahors wine.  Serves 4 - 6.