Sauté onions in oil over medium–high heat until very well browned. This will be the base and color of your soup. Add the meat and allow it to brown for a few minutes on all sides.

Add the mushrooms, cauliflower, cabbage (if desired), and water to cover. Add wine, salt, thyme, and pepper. Allow soup to simmer for two to three hours, or until meat is tender and falling off the bone.