Peel the red onions and slice them into thin julienne strips (wings).

Heat a large pot over low heat and melt a generous amount of butter.

Add the sliced onions and sauté slowly.

Stir occasionally until the onions soften and begin to turn a light golden brown.

Add about one and a half tablespoons of flour to the onions.

Continue to stir over low heat, allowing the flour to toast and combine with the butter and onions without burning.

This will thicken the soup and add a deeper color.

Pour in a portion of wine (preferably red).

Stir well and allow the liquid to reduce and thicken, infusing the onions with rich flavor.

Add chicken or beef bouillon (a bouillon cube was used in the video).

For a traditional deep brown color and richer flavor, stir in some demi-glace.

Pour in water and bring the mixture to a simmer.

Let the soup simmer for about 10 minutes to allow the flavors to meld.

Season with freshly cracked black pepper.

To achieve a deeper, darker color and a hint of sweetness, stir in a small amount of molasses (dibs).

Take a round loaf of crusty bread.

Cut a circular opening in the top and carefully hollow out the center, leaving enough of a shell to hold the soup.

Save the removed bread for garnishing.

Ladle the hot French onion soup into the hollowed bread bowl.

Place sliced pieces of the reserved bread on top of the soup.

Cover generously with Emmental cheese.

Transfer the bread bowl to a preheated oven.

Bake until the cheese is completely melted, bubbly, and turns a golden-brown color.

Finely chop some fresh parsley.

Sprinkle the parsley over the melted cheese and add any remaining decorative bread pieces before serving hot.