Start with 4 big sweet onions and slice them. It looks like a lot, and it is, but it will cook down a lot, I promise.
Once they look like this, they are done (today it took about 3 and half hours)
4 sweet onions, sliced
2 tablespoons butter
1 tablespoon olive oil
About 14 cups of broth (I used about 8 cups of beef broth, 2 cups of chicken stock and some water)
¾ cup red wine
Salt and pepper to taste
Sauté the onions in the butter and olive oil over moderately low heat for several hours until nice and golden and the liquid has all cooked away. Be patient, there isn’t much else in this soup so you really want to develop the lovely onion flavor, they will take awhile to cook but it will be worth it in the end.
Meanwhile, a bit before the onions are done, heat up the broth in a large pot and add the bay leaf.
Once the onions are done, add them to the broth and bring it to a simmer.
Deglaze the onion pan with the red wine and then toss that in with the broth. Add salt to taste. Keep the soup warm until ready to serve.
Slices of nice crusty bread, one or two per serving
About 1 cup swiss cheese, grated
Top each slice of bread with a bit of cheese, enough to cover it. Put under the broiler for a few minutes until the cheese is melted. Place a toast on top of each bowl of soup immediately before serving.