Step 1

Preheat oven to broil.

Step 2

Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.

Step 3

Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.

Step 4

Stir in wine, scraping any browned bits from the bottom of the braiser.

Step 5

Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.

Step 6

Stir in balsamic vinegar; season with salt and pepper, to taste.

Step 7

Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.

Step 8

Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.

Step 9

Serve immediately.