Slice the onions into wedges, then thinly cut each wedge into strips.

In a large pot over medium heat, saut? the onions in butter for about 15 minutes, stirring occasionally.

Continue cooking on high heat for another 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot.

Deglaze with the wine and cognac. Allow it to reduce almost to dry.

Add the chicken and beef broths, the toasted flour, and the nutmeg. Mix well.

Bring to a boil and let it simmer over medium-high heat for 30 minutes or until the soup has reduced by half. Season with salt and pepper.

Set the oven rack to the center. Preheat the oven to broil. Place 4 bowls on a baking sheet.

Lightly rub each toasted slice of bread with the garlic halves.

Ladle the soup into the bowls and add 30 ml (2 tablespoons) of cheese to each bowl. Top each soup with 3 slices of bread and sprinkle with the remaining cheese.

Bake for 5 minutes or until the cheese is melted and golden brown.