3-4 large, mild onions, peeled
2 tablespoons (30 ml) olive oil
4 cups (1L) beef broth
1 bay leaf
1/2 cup (125 ml) red wine
2 teaspoons (10 ml) Worcestershire sauce
1/2 teaspoon (2.5 ml) black pepper
1 beef bouillon cube
Grated Parmesan cheese or shredded white cheddar
Thinly slice the onions into rings. Cut the rings into quarters. Pour the olive oil into a large soup pot. Add the onions. Cook and stir over medium-high heat until the onions are tender and translucent.
Combine the beef broth, bay leaf, red wine, Worcestershire sauce, and black pepper in a bowl. Add the mixture to the onions. Stir well. Bring the soup to a boil.
When the soup is hot, crumble the bouillon cube into the pot. Stir until it is dissolved.
Reduce the heat to medium-low. Cook for 20 to 30 minutes to blend the flavors.
Remove the bay leaf.
Ladle the soup into individual bowls. Top the hot soup with croutons and cheese.