| 1. |
Place the onions and wine in a large saucepan and cook over medium heat for 5 minutes, stirring frequently. |
| 2. |
Reduce the heat, partially cover the pan and cook for 15 minutes, or until the onions are soft. |
| 3. |
Add the broth and Worcestershire sauce. Bring to a boil, cover, and simmer for 10 minutes to blend the flavors. |
| 4. |
Preheat oven to 400 °F (200 °C). |
| 5. |
Place the bread on a baking sheet and bake for 5 minutes, or until just lightly browned. Place the cheese on top of the bread and bake for 1 minute, or until cheese melts. |
| 6. |
Ladle the soup into bowls and float the bread on top. |
