French Onion Soup

1/2 c. butter
5 lbs. onions, thinly sliced (Do not use red onions!)
7 tsp. better than bouillon beef base, or 7 cans beef broth
3 tsp. better than bouillon chicken base or 3 cans chicken broth
Worcestershire sauce to taste
2 c. dry white wine
French bread slices, toasted
Olive oil
Parmesan cheese
White cheese slices (mozzarella, swiss, or gruyere)


Make stock by bringing 10 cups water to boil. Add beef and chicken bouillon pastes (or heat canned beef and chicken broth). Lower heat to simmer and let simmer while preparing onions.
Melt butter slowly (so it does not brown) in large soup pot over low heat. Add thinly sliced onions. Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.
Add wine, bring to boil, scraping up browned bits. Cook about 5 mins. stirring occasionally.
Add about 5 good shakes of Worcestershire sauce. Add stock to onions. Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs. Season to taste with salt and pepper.
Bread Slices- Brush olive oil on slices. Sprinkle with parmesan and place in oven on cookie sheet at 375degrees until lightly brown.
Ladle soup into ovenproof bowls. Float bread on top of soup. Top with 2 or 3 cheese slices. Place in oven or microwave until cheese melts.