In a large dutch oven, melt the butter.
Add the shallots, garlic and honey. Cook on medium-low for 30 - 40 minutes, stirring frequently, until the onions are softened and browned.
Add the thyme and sage and continue cooking another 10 minutes.
Add the wine and cook until almost evaporated, about 5 minutes.
Add the beef broth, Worcestershire sauce, bay leaves and pepper. Bring to a simmer. Allow to simmer for 10 - 15 minutes. Remove the bay leaves.
Preheat the broiler.
Ladle the soup into oven safe soup crocks. Add a slice or two of baguette and top with shredded Gruyère and Parmesan.
Broil until bubbly and golden brown, about 5 minutes. Serve immediately!
I used Balsamic Fig + Caramelized Onion butter by Banner Butter.