A truly elegant and beautiful soup. The nutrition facts are at Calorie Count!
1/2 stick butter
2 t salt
1 t ground pepper
4 large onions (two red and two white) sliced thinly
6 cups chicken stock
2 cups beef stock
1/2 cup good red wine
1 T soy sauce
2 sprigs parsley
1 sprig fresh thyme leaves
1 bay leaf
1 T balsamic vinegar
4 thick slices French or Italian bread
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
Melt butter in a soup pot over medium heat. Stir in salt, pepper, and onions. Cook onions until well caramelized. About 1/2 an hour.
Add stock, wine, and soy sauce. Bundle herbs and place in soup. Simmer about 20 minutes, stirring occasionally. Lower heat, add vinegar and salt and pepper to taste. Remove the herbs.
While soup is simmering, toast four thick slices of bread. Cut into cubes. Preheat broiler.
Ladle soup into oven proof bowls. Add a few bread cubes to each bowl. Sprinkle a little mozzarella and Parmesan cheese on top of each bowl. Place under broiler til cheese bubbles and turns light brown.