In a Dutch oven, add olive oil and cook sliced onions on medium heat for around for around 15 to 20 minutes, stirring often to prevent any burns.
Add softened butter, salt and pepper into the pot and stir well to melt and coat the onions. Bring the heat to low and let it cook, stirring constantly until onions reach a deep rich brown color or caramelized.
Add in the flour and stir. Cook for about 1-2 minutes, enough to remove the flour taste.
Then stir in wine while scraping the bottom of the pan to remove browned bits. Now throw in bay leaves, garlic and thyme sprigs. Give it a quick stir.
Add beef and chicken stock and bring to a boil. Then simmer for for another 15 – 20 minutes uncovered. Season with salt and pepper. Adjust to taste.
While the soup is cooking, go ahead and prepare fresh bread to top soup. Lightly butter or use olive oil, if desired, to brush both sides of bread slices .
You may toast bread in the oven for about 5-7 minutes or toast on a skillet.
When soup is ready, add to ramekins or individual serving bowls, if placing in the oven be sure they are oven safe. Top it with one or two slices of French toast , then with grated cheese.
Place bowls on a baking or cooking sheet and pop it back in the oven for about 2-3 minutes more, or until cheese is melted . Remove, let it cool slightly and serve with more toast if desired.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.