4-5 medium yellow onions, cut into strips
(or use 3 large sweet onions)
2 T olive oil
2 cloves garlic, halved
1/2 t cracked black pepper
1 bay leaf
1/2 t kosher salt
3/4 c dry red wine or dry sherry
1 & 1/2 qt beef stock (Don't use boullion cubes, they won't work!)
2 c chicken stock
2 c water
6 slices of toasted French bread
6 slices of Provalone cheese (Mozzarella or Swiss also work well)

Heat the olive oil in a large soup pot, add the onions. Saute the onions until they are clear, then add the garlic, pepper, bay leaf and salt. Continue to saute over med heat until the onions begin to brown, then add the wine. After stirring in the wine, cook for 2 min, then add the beef and chicken stock. Add the water, and let simmer gently for 1 hour. Ladle the soup into oven safe bowls, place one slice of toast in each bowl, cover each bowl with one slice of cheese. Bake in a 400 degF oven for 10 min, or until cheese is bubbly and begins to brown. Serves 6.

Tips : This soup is even better if the broth is made the day before. Be extra careful when handling and serving the hot bowls.