In a large pot, combine the broths, worcestershire sauce, parsley, and bay leaf.

Add caramelized onions to the pot and stir to combine.

Bring the mixture to a boil, reduce heat to a simmer and simmer for 20 minutes.

While soup simmers, brush the baguette slice with olive oil. Place on a cookie sheet and broil until golden brown.

To serve soup, place in 4 oven safe bowl. Top each with 1-2 baguette slices followed by 2 slices of provolone cheese and 1/8 cup mozzarella cheese.

Place the bowls under the broiler and cook until cheese is melted and beginning to brown. Serves 4.