5 med. onions
2 cans beef stock (beef consomme or beef broth)
1 tsp. Worcestershire sauce
1/2 white wine
1/4 tsp. beef bouillon
Cube Italian bread (let it set out to get hard)
Mozzarella cheese
Monterey Jack cheese
Parmesan cheese

Slice onion up and brown in butter. Add remaining ingredients. Bring to a boil, simmer for 30 minutes. Pour into soup bowls with cubed Italian bread. Top with Parmesan cheese. Take Mozzarella cheese and Monterey Jack cheese and shred it. Put on top of bread. Bake at 375 degrees. Brown and serve.