This recipe may be reproduced with the following credit:
 SILVIA BIANCO (http://www.chefsilvia.com)

French Onion Soup With Crostini and Brie

3 - 4 large sweet onions-thinly sliced
2 large shallots-thinly sliced
3-4 tablespoon olive oil
3 cloves fresh garlic
¼ cup flour
Splash of white wine
1 quart beef broth
1 quart chicken broth
4 slices French bread, toasted and lightly rubbed with fresh garlic
6 thin slices fresh Brie
1 large sprig fresh Italian flat leaf parsley (stems in tact)
2 tablespoon parsley--finely chopped (stems removed)
Salt and pepper to taste 

In a large saucepan, over medium heat add oil followed by onions and garlic. Let cook until softened (about 10 minutes) stirring occasionally and then add the flour and stir. Lower heat and allow the flour to brown slightly, stirring occasionally for anther 5 minutes or so. Add a splash of white wine, stir and then slowly add the beef and chicken broth. Add the sprig of parsley (keeping the stem on allows the herb to be infused in the soup and then later to be removed once the soup is done) and let the soup simmer for about another 30-45 minutes. Season and serve.

To serve, place the toasted garlic bread on the bottom of each bowl, fill with the soup, top with the brie slices and sprinkle with the chopped parsley. This is heavenly.