Right now, we happen to be in one of those very few months in Houston when one can truly enjoy a nice bowl of hot soup.

This recipe is adapted from a favorite made by my friend Cindy Smith. It is perfect for a cold, rainy day when you're craving something warm and savory, with little output required. The stars of the recipe are Texas 1015 Sweet Yellow Onions. There are just a few other ingredients, so be sure to use the best quality you can find.

The recipe, after the jump.

1015 Onion Soup

• 5 large 1015s, or sweet yellow onions, sliced
• 1 stick of unsalted butter
• 3 - 14.25 ounce cans beef broth, organic if possible, with salt
• 1 ½ cups dry white wine

Melt the butter in a large, hot soup pot.

Add onions and cook until tender, about 45 minutes.

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Add in the beef broth and wine.

Simmer 5-10 minutes, or until hot and steaming.

For extra decadence, add in freshly toasted French bread croutons and Gruyere.

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