Cut onion into eighths and chop garlic into thin slivers.

In a stockpot, melt butter on medium heat.

Reduce heat to low-medium and add onions and garlic. Add salt.

Let cook occasionally stirring for 45-90 minutes.

Add beef broth and red wine, let simmer 30-60 minutes, stirring occasionally.

Add pepper to taste.

Ladle into oven safe bowls, top with croutons and cheese. Broil in oven until cheese is melted.