Buttery and cheesy, this creamy soup is delicious hot out of the oven with layers of crisp cheese and bread.
In a large pot, over low-medium heat, melt butter, parsley, and slowly add in your onions and a teaspoon of salt. Stirring regularly, cook your onions for 35-45 minutes until they are soft and lightly browned.
Once your onions are soft and brown, gently stir in your 1/2 of your water, wine, Worcestershire sauce and balsamic. Add in your spices and simmer on low-medium heat for 35 minutes. Continue to slowly add more water as your broth starts to cook down. If you are using fresh herbs, bundle them together with twine or in a teabag. You will remove the herbs once you are done cooking. Salt and Pepper to taste.
Preheat your broiler. In broiler-safe crocks, fill each crock 2/3 full with your soup mixture, then add your toast or croutons. Top with cheese and broil for 3-4 minutes or until the cheese is golden brown. Serve immediately!