I filled 4 small onion soup bowls 2/3 full. We ate 2 of the soups and froze the other 2. See note below.

2 Tablespoons Butter	1/2 Bay Leaf
1/2 Teaspoon Salt	1 1/2 Teaspoons Balsamic Vinegar
1 Large Red Onion, Thinly Sliced	Salt And Pepper To Taste
1Large Sweet Onion, Thinly Sliced	2 Thick Slices French Or Italian
24 Ounce Chicken Broth	-Bread, Toasted And Cut In Cubes
8 Ounce Beef Broth	4 Slices Gruyere Or Swiss Cheese
1/4 Cup Red Wine	-Slices, Room Temperature
1 1/2 Teaspoons Worcestershire	1/4 Cup Shredded Asiago Or
-Sauce	-Mozzarella Cheese, Room
1 Sprig Fresh Parsley	-Temperature
1/2 Sprig Fresh Thyme Leaves	2 Pinches Paprika (optional)

First melt butter in a large pot over medium-high heat. Stir in salt, red onion and sweet onion. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce with the caramelized onions. Bundle the parsley, thyme, and bay leaf with twine and place in the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler ( I use my toaster oven). Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until toasted on both sides. Cut bread in cubes. Remove from heat; do not turn off broiler.

Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup mixture. Top each bowl with pieces of cubed toasted bread, 2 slices Gruyere or Swiss cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. Serve immediately.

NOTE: You can freeze onion soup but do not add the bread and cheese. Simply warm the soup mixture and then proceed as indicated above to add the bread and cheese.