Preheat oven to 350 degrees.

In a pot, saute 1 cup of caramelized onions for a minute or two. Stir in 1 tablespoon of flour until the onions thicken up a bit.

Add beef broth, red wine, and water.

Simmer for 10 minutes.

Slice bread into ½" slices and lightly toast at 350 degrees while the soup is simmering. Remove bread from oven and increase temperature to 425 degrees.

Place 4 oven safe bowls on a cookie sheet.

After the soup has simmered and the bread has toasted, ladle soup into the bowls, place a piece of toasted bread in each bowl, and top with a slice of provolone cheese.

Bake at 425 degrees until cheese is melted, 5 minutes or so.

Makes 4 servings, approximately 1.5 cups each.