2 large onions, chopped and minced

6 tablespoons olive oil

6 cups strong vegetable/chicken stock

2 cups dry white wine

6 servings

4-6 well-beaten eggs

salt and pepper to taste a pinch of cayenne (optional)

desired amount of fresh parsley sprinkled on top

1. Pour the oil into a soup pot, add the onions, and cook them slowly for a few minutes. Stir and do not let them get brown.
2. Add the vegetable stock and the wine. Cover the pot and bring to a boil, then simmer for 10 to 15 minutes.
3. add beaten eggs to the soup. Add the salt, pepper, and cayenne. Reheat the soup, stir, but do not bring to a boil. Serve immediately and sprinkle some chervil on the top of each serving as garnish.

found this recipe in an old cookbook. i add quite a bit of cayenne to mine.

What are some inexpensive main and side dishes I can make for a largish number of people?