Preheat large pot over medium heat. Slice onions by cutting in half from the root to the tip. Then slice each half in approximately 1/4 inch slices. You should have half moon pieces when finished.
When pot is hot and onions are sliced add olive oil to pot. Allow oil to heat for a moment before adding onion slices. Stir frequently and allow to become translucent and slightly browned. About 5-7 minutes.
When onions are soft, translucent and have darkened a bit add remaining soup ingredients. Add salt last and start with only half. Add more as you like. Cover and allow to simmer for 30 mins.
Turn the broiler in oven on low. Arrange oven proof bowls or crocks on a cookie sheet or similar. Fill each crock with soup leaving about an inch of space to the top. Place two toasted baguette slices over the soup in each crock. Arrange cheese over top of baguette slices and carefully move under broiler.
Allow to broil until cheese is melted as desired. Approximately 1 1/2. Remove from under broiler carefully with oven mitts. Crocks will be hot!
