french onion soup

Ingredients:
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup dry white wine ( i have made this without wine and almost liked it better)
3 cups canned low-salt chicken broth ( i sometimes use Better then bullion)
3 cups canned beef broth ( better then bullion comes in so many flavors now..)
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted ( or chele's bread)
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Preparation :
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. low heat. emphasis on the very tender.
i like to add some flour to the rue as if making gravy and it really buffs out the soup... but make sure the onions are transparent. if you don't you will feel it later. ..
Add wine and simmer until reduced to glaze, about 3 minutes. or don't add wine and skip this step. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. i use white pepper (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broiler proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble. i seldom have the patience to put it in the oven. i have done both. it is just as good if you pop it in the microwave if you are starving.