1 batch of Caramelized Onions
1 cup dry white wine
4 cups beef broth
4 cups chicken broth
4 cloves garlic, peeled and finely minced
About 2 teaspoons Worcestershire sauce
Heaping 1/4 teaspoon ground white pepper
Salt to taste
Several thick slices (about 1/2 inch) of French bread or baguette
8 ounces Gruyere cheese, shredded
Place the caramelized onions in a large pot over medium heat. When the onions are soft and warm, add the wine, increase the temperature to medium high and cook, stirring several times, until the wine has reduced by half or even a little beyond half.
Stir in the beef and chicken broth, along with the garlic, Worcestershire sauce, pepper, and salt to taste. Bring the soup back to a gentle simmer, then reduce to medium, cover the pot, and continue simmering gently for about 20 minutes, so the flavors can develop and meld.
Meanwhile, toast the bread slices on both sides to a golden brown; remove from oven.
When ready to serve, ladle the soup into oven-proof, individual-serving crocks or straight-sided, oven-proof soup bowls. Arrange one or two croutons on top and sprinkle generously with the shredded cheese. Place the bowls on a baking sheet and broil until the cheese has melted and begun to brown; remove from heat and serve (be careful; the bowls will be very hot).
Makes 6 servings.