Melt butter in large dutch oven on stovetop. Add sliced onions, garlic and shallots, cook until caramelized, stirring every 5 minutes. Takes about 30 minutes. Slowly add red wine, cook until reduced (5 minutes). Add thyme and rosemary. Add broth and bring back to boil, scraping the bottom and sides to loosen up any brown build up (the best!).
Reduce heat, cover and let simmer for 20 minutes.
Ladle into bowl, top with bread, then cheese and bake for 15 min until cheese is melted.
Recipe by Basil and Vine at http://www.basilandvine.com/2016/01/05/french-onion-soup-wred-wine-reduction/