Peel and cut onions into half-moons.
Saute onions with butter.
Add allspice berries, bay leaves, and water. Cook slowly for about 30 minutes until the onion is soft.
Remove allspice berries and bay leaves, and blend the soup.
Add wine or lemon juice and cook for another 5 minutes.
Season with salt and pepper.
Serve warm with parmesan and croutons.
