Preheat the oven to 400 degrees.

Melt butter in heavy soup pot or Dutch oven over med low heat.  Add onions and cook, covered, for 20 minutes.  Place soup pot in the oven with the lid slightly ajar to ensure browning.  Cook for 1 hour, stirring at least once to prevent sticking.

Remove pot from the oven and place back on stove top over med heat.  Stir, scraping off all the browned bits.  Turn off heat and add wine.  Turn heat back to medium.  Cook wine for 5 minutes allowing it to reduce.  Add broths, Worcestershire and minced garlic.  Simmer on low for 30-45 minutes.

Butter bread and broil over low heat until brown and crisp.

When soup is ready, ladle into oven safe bowl.  Place bread on top and sprinkle generously with cheese.  Broil until cheese is melted and bubbly.

Recipe by The Pioneer Woman                                                                                        Laura and Tom, 2016