Instructions: _ CUT onions in halt; cut halves into slices. _ COOK onion and garlic in hot oil in a Dutch oven over low heat, stirring often, 40 to 45 minutes or until onion is caramel colored. _ STIR in flour; cook, stirring constantly, 2 minutes. _ STIR in vegetable broth and next 4 ingredients; cook, stirring to remove particles from bottom of Dutch oven. Stir in 3 cans of vegetable broth or imitation beef broth and wine; bring to a boil. Reduce heat, and simmer 20 to 30 minutes or until thickened. _ TOP each serving with a bread slice and a cheese slice.

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