Sorry about the lack of pictures. I'm posting from my iPad and pictures are on my phone...
Soup:
5 large sweet onions thinly sliced then roughly chopped
3 cloves garlic minced
2 TB Olive oil
2-4 TB butter
1 cup red wine (I use Cabernet Sauvignon)
4 cups beef broth
3-4 cups chicken broth
2 TB Worcestershire sauce
1 tsp black pepper
2 bay leaves
Toppings:
Gruyere cheese
Provolone cheese
Parmesan cheese
Baguette or French bread, sliced and toasted or dried in oven
Directions:
Sauté onions and garlic in oil and butter over low to medium heat until onions are golden and caramelized. Don't skimp on this step! If you don't want to stand there stirring the onions for a long time, you can place the onions, garlic and oils in a covered pan in the oven at 325 for an hour or so, stirring a couple times. Again, getting them nice and golden is key to develop the flavor.
Add remaining ingredients and simmer an hour or so to blend flavors. Add more water if it gets too thick.
Preheat oven to 400.
Toast slices of bread until dry and crispy.
Ladle soup into oven safe bowls or ramekins.
Top with a slice of bread, followed by provolone cheese and either the Gruyere or Parmesan.
Place bowls on cookie sheet and bake 10-15 minutes or until cheese is golden and bubbly.
Eat and enjoy! Yum!