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  • 4 tablespoons margarine
  • 8 onions, chopped
  • 20 cloves garlic, minced
  • 4 teaspoons dried thyme
  • 2 teaspoons salt
  • 4 teaspoons brown sugar
  • 4 cups red wine
  • 4 tablespoons chopped fresh parsley


Melt the butter or margarine in a large saucepan over medium heat. Add the onions and saute for 10 minutes, or until onions become caramelized. Add the garlic, thyme, salt, brown sugar and 2 cups red wine.

Stir well, bring to a boil and continue to heat until soup has reduced by half. Add the remaining 2 cups red wine and the parsley. Reduce heat to low, cover and simmer for 20 minutes.