1: Peel and slice your onions and sauté in olive oil with salt and pepper until softened; add butter and cook over medium heat until caramelized for about 30 minutes while stirring often.
2: Add the wine and cook it down halfway; then add flour, stir, and then add Worcestershire sauce, balsamic reduction, garlic, thyme, bay leaf, paprika, cayenne, and bone broth; bring to a boil and simmer for 30 minutes.
3: To serve, pour soup into oven-safe bowls, top with toasted baguette slices, shredded Gruyère, and broil until golden brown.
4: Finish with Parmigiano Reggiano, chives, and smoky chili flakes and enjoy!
