Quarter all the onions
Put ¼ in the food processor for a fine mince
Dice ¼ of each
Slice ¼ of each
Cut the last ¼ into strips
Melt the butter in a large stock pan
Add the onions and simmer
Stir regularly until they are all evenly golden brown
Add water (it should cover the onions, if not add more)
Add wine, stock, and Worcestershire
Stir
Turn the heat to a low setting, letting the soup simmer for 3 hours.
Stir and taste test.
Adjust your flavoring to personal tastes
You can also continue reducing the soup more for another hour.
Cool
Put in the refrigerator overnight so the flavors marry
The next day warm the soup
Prepare slices of French bread with light butter and a dusting of garlic salt. Crisp up in the oven.
Pour soup into bowls
Place one piece of bread in each bowl, topped with cheese
You can use a kitchen flamer to melt the cheese or put it in the microwave for about 30 seconds until the cheese is gooey
Serve with a sprinkle of chives for a great presentation.