saute the onions in 3 tablespoons of the butter in a large- bottom sauce pan over med heat until there limp and golden brown, shaking the pan well as they cook so they dont stick or burn, about 10 min. stir in the flour, then mix in the wine and the stock. season with salt and pepper to taste, and add the nutmeg. cover and simmer over very low heat for 1 hour, then add 2 tablespoons of the cheese.
while theb soup simmers, melt the remaining 3 tablespoons butter in a skillet and saute the bread over med hi heat until crispy brown on both sides.
ladle the soup into oven proof bowls; arrange 2 or 3 of the fried bread on top of each and sprinkle each with about 2 tablespoons of the remaining cheese. put in a 450f oven or under a hot broiler until the cheese melts and forms a thick brown crust. then serve hot