Thinly slice all of the onions. Heat your soup pot on high on the stove. Once it is hot add the oil.
Once the oil starts to smoke add your onions. Cook the onions until they are wilted down and caramelized, about 20 minutes. Do not stir the onions for the first 4 minutes.
Deglaze the pot with the white wine. (this means just pour your wine in, for those who are not always masterminds in the kitchen)
Next add the beef broth, bay leaf, italian seasoning, salt and pepper to the pot.
Cook the soup on medium heat for 30 minutes.
Turn the oven on to broil. Slice your bread if it is not presliced. Butter one side of the bread slices and broil over low heat on a baking sheet, allowing bread to brown and become crispy. Once done remove the bread from the oven.
Ladle the soup into your bowl or ramekin.
Place crispy bread on top, and then sprinkle generously with grated cheese.