Ingredients: 
4 large sweet onions such as Vidalia or Maui (peeled and chopped into 1/4 inch pieces)
1/4 cup butter or margarine
4 cups beef broth (or bouillon)
1-2 tsp. Worcestershire sauce
1/4 tsp. mustard powder
1/2 tsp. celery salt
1/4 cup dry red wine
salt and pepper to taste

French bread
Parmesan cheese, grated
Gruyere or Provolone cheese, shredded

Preparation:
1. In a heavy saucepan, melt the butter/margarine. Add prepared onions and cook on medium heat until they are tender and golden brown (about 12 to 15 minutes).
2. Add celery salt, mustard powder, Worcestershire sauce, salt and pepper to taste and continue to cook gently, stirring constantly, until they are caramelized to a deep golden brown (about 20 minutes).
3. Add the beef broth and wine, cover and simmer for another 20 to 25 minutes than taste and adjust the seasoning.
4. Cut French bread into thick slices and sprinkle with the Parmesan cheese. Toast sprinkled side of the French bread slices and set aside.
5. Pour prepared soup into individual ovenproof bowls. Top with french bread, toasted side down and generously sprinkle with shredded Gruyere or Provolone cheese. Place bowls under broiler and heat until cheese gets golden and bubbles.
Makes 4 servings.

TIP: For vegetarian version of this soup replace beef broth with vegetable stock.

NOTE: Gruyere or Provolone cheese could be replaced with Mozzarella or Cheddar cheese. Add more Worcestershire sauce and wine if desired.