1. melt butter over medium heat in a dutch oven or heavy bottomed pot. add onions and heavy pinch of salt. add lid for 5 minutes. remove lid. stir onions every 5 minutes or so until golden brown. 2. Add flour and cook it out for 1 minute. add wine, stock, worcestshire, soy sauce. the soup should look richly brown. simmer for 10 minutes. add more stock or water if needed. taste for seasoning. 3. In broiler safe bowls, ladle in soup, add 1 tbsp sherry, baguette, gruyere. broil until browned. garnish with chives.