Remove the skin from the onions and cut them into rings. Heat fat in a saucepan and sauté onions until translucent. Extinguish with white wine and vegetable soup. Add caraway seeds and cook for 15 minutes. Season to taste with salt and freshly ground pepper. Rinse parsley, chop finely and add. Finely grate the cheese and sprinkle over the hot soup before serving.
Time needed : about 30 min.