Melt butter in a large saucepan on medium low heat. Add the onions and cook on low until browned and caramelized. Stir often. This can take anywhere from 40-60 minutes. If needed, add a little bit of water to the pan to prevent the onions burning.

Stir in the flour and cook another few minutes.

Whisk in the wine and broth gradually. Bring to a boil and lower to a simmer. Let soup cook for another 30 minutes.

Season to taste with salt and pepper.

Preheat the oven to 375°F.

Ladle soup into 6-8 oven-safe bowls, leaving enough room for bread slices.

Place one slice of baguette on top of each bowl of soup. Sprinkle grated smoked gouda on top of the baguettes evenly among the bowls.

Place the bowls of soup on a large baking sheet and carefully put the baking sheet in the oven. Bake until the cheese is melted and bubbly.

Serve immediately.

By Steve Cylka