Add onions and cook over medium/high heat for 30 minutes or until the onion begins to caramelize.
Add in the beef broth, merlot, Worcestershire sauce, balsamic vinegar, and salt. Stir well.
Bundle up bay leaves, thyme, and parsley. Add to soup.
Bring to a boil, turn down the heat, and allow to simmer for 30 minutes.
Bread Bowls
Preheat oven to 425º F.
Cut off the tops of the rolls and remove or press down the excess bread into the bottom of the roll, making a bowl shape.
Bake bread bowls for approximately 7-10 minutes.
Mix the mozzarella and parmesan cheese and divide between the 8 bread bowls. Press the cheese into the bottom of the bowls and bake for an additional 4 minutes.
Slice gruyere cheese and set aside.
Fill the bowls with soup, top with gruyere slices and sprinkle with paprika (optional).
Place under broiler (on hight) for 2 to 3 minutes or until cheese is bubbling.
Serve and enjoy.
Notes
Substitutions for the red wine include, but are not limited to Cranberry Juice, Red or White Grape Juice, Tomato Juice, or extra broth.