Melt butter in a 3 quart saucepan. Cook your onions on low for about 20 minutes until they're golden and caramelized for a real flavor boost. Add your garlic towards the last minute so that it gets softened, but doesn't burn. Stir occasionally. Then stir in flour. Add bouillon, water, Worcestershire sauce and wine. Increase heat until soup is boiling. Reduce heat, cover and simmer for 15 minutes.
Divide soup into 6 oven proof soup bowls. Float one slice of toasted baguette bread in each bowl and top with 2 slices of swiss cheese, a tablespoon of mozzarella cheese, and a dash of paprika.
Arrange bowls on a baking sheet. Broil for 5 minutes to melt the cheese.
Top each with parmesan cheese. Serve and enjoy.
Not able to find Schar's baguette? Go ahead and substitute your favorite gf bread. The bread should be substantial enough to soak up the soup without falling apart and be sure to toast it as toasting brings out the flavor.
You can use broth or stock in place of bouillon.
Prefer not to cook with wine? No problem, just leave it out.
If you're a low-carber like me, you can skip the flour and the baguette. The flavors of this soup are so toasty good, you won't miss the bread.