When I used to live in wine country I always had some leftover red and white lying around somewhere. One day, after picking up a lot of onions at the farmers market, I decided to make onion soup. I had run out of vegetable stock but I had plenty of wine that needed to be used. My chardonnay onion soup was born. You can use other varietals if you so choose, that was what I happened to have that particular afternoon. This is very simple, makes a great starter course, and should take less than 20 minutes. Recipe yields 4 bowls of soup.
4 Medium Onions sliced thinly into half rings
1 Cup Chardonnay (or other white wine)
2 Cups Water
2 Tsp Adobo Seasoning
Sea Salt to Taste
Slice all of the onions and heat just enough oil to cover the bottom of a medium saucepan. Add the onions and stir occasionally for about 10 minutes, insuring that the onions don’t stick to the bottom of the pan. Add the white wine and stir for another few minutes. Finally add 2 cups of boiling water and the Adobo seasoning. Simmer for about 5 minutes, taste and adjust salt, then serve with a nice piece of bread. That was easy.