First of all, brown all onions. Melt the butter in the large heavy-bottomed stockpot on medium-high heat flame. Now pour the onions and sauté for 30 min. Stir for 3-5 minutes once a minute to prevent burning. Sauté it for 2 minutes after pouring garlic. Pour some flour and cook for an extra 1 min; In order to deglaze the pan, stir some wine.

Simmer it for a few minutes. Add the stock, bay leaf, thyme, and Worcestershire stir once again to blend. Keep cooking to the point soup starts to simmer. After that, decrease the flame to medium-low. For 10 minutes, cover and simmer it. Remove the thyme and bay leaf. Adjust the salt and pepper as per your needs.

Take the bread and toast them. Get oven ready by preheating it to 400°F. Slice 1-inch thick pieces of the baguette when the soup is simmering and keep them on a baking sheet in a single layer. Bake it until the bread is golden and toasted. Take it out and keep it aside.

Get all the toppings and broil them. Switch on the broiler in the oven. Keep your oven bowls on a baking sheet after your soup is ready. Stream the soup into every bowl and add baguette slice toppings along with a little amount of cheese. Keep it on an oven rack away from the heat and for 2 to 4 min broil it. Take it out from the oven and serve while hot.