In a heavy bottomed pot heat the oil and add the onions then constantly stir on a medium heat until they have a deep golden colour. Add the white wine and reduce by half. Mix 4 tablespoons of Simon Gault Home Cuisine beef stock concentrate with 1 litre of hot water for an extra strength stock. Pour in the beef stock, bring to the boil and add the black pepper. Adjust seasoning with salt if required. Serve in soup bowls with fresh crusty bread. Simon Says Vegetarians can use my vegetable stock as a substitute to beef stock. Just add a touch more seasoning.