A rich, indulgent soup topped with carby cheese.
In a large, heavy pot, melt stick of butter, and then add olive oil and onions.
Cook for about 10 minutes, then add garlic, a pinch of salt, and teaspoon of thyme.
Cook for another 15-20 minutes until onions are browned.
Add the sherry wine and scrape off any browned bits on the bottom of the pan. Cook for a couple minutes until the sherry wine has been absorbed by the onions.
Add red wine and let simmer for 5-10 minutes.
Add flour, stir well, and cook for about 5 minutes.
Add broths and Worcestershire sauce, if using. Let simmer for about 20 minutes.
While the soup is simmering, butter both sides of your crusty bread and top with a generous helping of cheese. Stick in either the oven under the broiler or in the toaster oven for a few minutes until the cheese starts to melt.
Serve soup in bowls topped with a slice of the bread and cheese.
You can use a variety of "bread" products in place of the crusty bread. Naan, English muffins, dinner rolls, even sandwich bread will work. If it's a soft bread, toast it a bit first without the cheese to get it slightly crispy.