Cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes.
Add garlic, thyme and bay leaf
This will make about 3 cups of onions.
For each cup add one cup of broth made from the boullion.
Combine with 1/2- 1 Tbsp of worcestershire sauce (to taste). Add dry white wine and port wine
Remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. Cut the sourdough bread into chunks and add them to each bowl of soup.
Garnish with grated Gruyère cheese (optional)
Freeze the onions in one cup portions so you can make fresh soup whenever you want it.