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Cut the quarter stick of butter into thick pieces and place them in a pot along with the Spanish onions.
Season the onions with salt, pepper, and a drizzle of olive oil.
Cook the mixture over high heat, stirring frequently, until the onions reduce in size and begin to caramelize, which should take about 55 minutes.
Once the onions reach the desired color, add a splash of balsamic vinegar and a bit of red wine to deglaze the pot.
Incorporate three small bay leaves and a teaspoon of bouillon into the pot.
Sprinkle a couple of tablespoons of flour lightly over the top and allow it to cook for a short while.
Pour in one beef broth and one chicken broth, then bring the mixture to a boil.
Reduce the heat and let it simmer for about 20 minutes to let the flavors combine.
Prepare onion soup bowls and place a small amount of cheese (either Gruyère or Emmental) on top of the soup.
Add a couple of crostinis to the soup and place it under the broiler until the cheese is melted and reaches the desired color.