Melt butter with 1/4 cup oil in a Dutch oven over medium heat; add onions.

Cook, stirring occasionally, for 15 minutes.

Reduce heat to low and cook 45 minutes longer or until onions are golden, stirring occasionally.

Remove papery outer skin from garlic (do not peel or separate cloves).

Cut top off garlic bulb and brush with remaining oil.

Wrap in heavy-duty foil and bake at 425°F for 30-35 minutes or until softened.

Cool for 10-15 minutes.

Squeeze softened garlic into a small bowl; mash and set aside.

Add red wine (or beef broth) to the onion mixture and cook for 2 minutes.

Stir in the beef broth, Worcestershire sauce, bay leaf, cayenne pepper, and pepper.

Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes.

Place French bread slices on a baking sheet.

Bake at 425°F for 3-5 minutes or until golden brown, turning once.

Spread each slice with Brie and mashed garlic; sprinkle with prosciutto.

Discard bay leaf from soup.

Ladle 1 cup of soup into each of nine ovenproof bowls.

Top with one slice of garlic bread; sprinkle with Parmesan cheese.

Place bowls on a baking sheet.

Bake for 10 minutes or until cheese is melted.