Fry off lots of sliced onions (about 6) in fry light until transparent, make a stock with 6 oxo cubes, add to onions, salt & pepper to taste (I use lots). boil up until ready. I usually add an optional measure of port to taste (not many syns for the whole pot, red wine would do too). If you like you can top with a little grated gruyere cheese.... I don't as want to keep as free as possible.... a bowl of that and fruit and I have a filling free lunch