Real tasty.....broth, onions, garlic, herbs, toasted bread, great cheeses. Made it many times. Great with a salad....or on the front end of a beefy meal. This is originally from Americastestkitchen.com but I alter it to beef it up. Makes 4-6 servings. Stuff ya needed: 2 T butter 3 Large red onions (cut off top and bottom, cut in half, remove outside layer or two, slice thin.) 1/4 t salt diced fresh garlic.......1/4 to 3/4 of a bulb 6 cups low sodium chicken broth (canned) 2 cups low sodium beef broth (canned) 1/4-1/2 cup dry red wine (cab or merlot will work) 4 sprigs fresh parsely 2-3 springs fresh thyme 1-2 bay leaves 1-2 T balsamic vinegar Ground black pepper to taste 1 baguette/french bread/or several hoggie buns cut on angle in 3/4" slices (2-3 per serving) 5 oz swiss cheese (thin sliced) 2 oz grated Asiogo cheese (bout 1 cup) T=Tablespoon t=teaspoon other stuff ya need: individual serving size, oven safe bowls/crocks 1. Melt butter in large soup kettle/dutch oven over med hi heat. Ass sliced onions, salt...stir to coat onions. Cook (stiring frequent) till onions are limp...maybe 30 minites. Stir in Chicken and beef broth, red wine, parsely, thyme and bayleaf.. Loosen any brown burned to pot. Simmer about 20 minutes and discard herbs. (fish out the parsely, thyme and bay... DO NOT use a fishing rod/mono line for this....kitchen utensils are best) Stir in balsamic vinegar, adjust salt/pepper to taste. (can be refrigerated up to 48 hours) 2. Bread....ht oven to 350 and brown sliced bread both sides. 3.Use oven safe serving bowls. With soup hot, place in serving bowls. Top each bowl with slices of baguette,add swiss and asiago on top of bread and place in broiler 6-10 minuted till cheese is golden and bubbly. Chow down. Good luck...be safe out there.