4 large onions
3 tbsp butter
32 fl oz beef stock
2 cups chicken stock
1 cup red wine
1.5 tbsp Worcestershire sauce
1/2 tsp ground black pepper
1/4 tsp ground thyme
1/2 tsp garlic powder
2 large bay leaves
1 cup croutons, or sliced dried baguette
1 cup shredded Gruyere cheese
  1. Dice the onions and add to a pot with the butter; sauté for 5 mins on medium heat.
  2. Add remaining ingredients and bring to a boil.
  3. Simmer on medium-low heat for 15 minutes.
  4. Add portions to oven safe bowls, and add cheese, croutons and top with extra cheese.
  5. With oven set to Broil, place soups in the oven and bake until cheese has browned (pay close attention, as this happens quickly).
  6. Enjoy!