Bistro Onion Soup

• 4 large onions, sliced and separated into rings
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 5 1/4 cups water
• 1/2 cup dry white wine
• 1/2 cup dry red wine
• 4 chicken bouillon cubes
• 4 beef bouillon cubes
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/4 teaspoon pepper
• 8 1/2 inches diagonally sliced French bread
• 8 slices gruyere cheese

1. Saute the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
2. Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
3. Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
4. Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.

onions, butter, flour, water, white wine, dry red wine, chicken bouillon cubes, bay leaves, salt, sage, pepper, bread, gruyere cheese

Taken from www.food.com/recipe/bistro-onion-soup-53327 (may not work)