Instructions: Heat the oil in a heavy-bottomed stock pot, add the onions and toss to release the oils, about 2 minutes. Reduce the heat to low and cook, uncovered, for 40 minutes. Watch them carefully and stir often to keep from browning. They will reduce in volume and become very soft. Add the wine and allow it to cook off. When it has evaporated, stir in the chicken stock, pepper, and mustard and let it cook, uncovered for 30 minutes.

Strain the onions and puree in a blender or processor. Stir the onion puree back into the soup with the milk and heat through. Ladle into serving bowls and garnish with the croutons and Parmesan cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.