Nancy Reagan's Onion Wine Soup

Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5-8 minutes.

Add the beef broth, celery, and potato to the saucepan. Bring the broth to a boil then reduce the heat to a simmer. Cover the pan and let cook for 30 minutes on a low simmer.

Remove the pan from the heat and remove the cover. Let the liquid cool slightly then transfer it to a blender and puree until smooth. You can also use an immersion blender.

Return the soup mixture to the saucepan and stir in the wine, vinegar, and sugar. Bring the liquid to a boil and let cook for 5 minutes.

Remove the pan from the heat and stir in the cream and parsley. Place the pan on the heat again but do not let it boil or the cream may curdle. Let it heat through. Add the parsley and black pepper, to taste. Serve hot.