Peel and cut two onions in half by cutting from the root to the tip. Next, slice your onions.

In a big pot, melt your butter and once melted, add your onions and stir to coat each one with butter. Stir occasionally as you cook them over medium-high heat. About 10 minutes.

Once your onions have become soft and translucent, add flour and continue to cook until they become golden brown. Another 3-5 minutes.

Once your onions have become caramelized, add your beef broth, wine, water, salt and black pepper. Stir and bring to a boil.

Once boiling, lower the heat and allow the soup to simmer for 10 minutes. (This is an important step because you want all of the alcohol to cook off.)

Once the soup is done, place the soup in separate oven safe bowls. french bread and gruyere cheese to the top of the soup. Preheat your broiler to high and then place your soups in the oven. Allow the cheese to melt and become brown.

Serve and enjoy!