3 tablespoons olive oil
1 teaspoon white sugar
4 -5 medium yellow onions, sliced in rings very thinly
2 vegetarian beef stock cube
1 (750 ml) bottle red wine (dealcolholized ok, but the real stuff is best)
Heat olive oil in a deep pan over medium heat. Add onions and sugar and let cook for at least 15 minutes, until onions begin to caramelize. Add entire bottle of red wine, and simmer until wine is reduced to about half, about 15 minutes. Meanwhile, in a large stockpot, bring 1 L of water to a boil and add the 2 cubes of vegetarian beef flavoured stock. Add onions and wine to the stock in the pot, and simmer gently for another 15 or 20 minutes. Pour soup into onion soup bowls, top generously with sliced swiss cheese and set under the broiler for 2 minutes, or until cheese is light brown and bubbly.