Cut off top of the 4 large onions about half-inch down. Then, hallow
out center without breaking through
the sides or bottom (leave about 3 layers of onion on sides and bottom). The onion pieces that are removed can be diced along with the other onions.
Melt butter in soup pot at medium heat. Add chopped onions and sweet basil. Saute until tender (do not brown onions). Add flour to make roux. Cook five minutes stirring constantly. Add beef stock and continue stirring until smooth. Add wines and seasoning and cook for 20 minutes. At that time, add cream and cook additional 15 minutes.
Place hallow onions in 400-degree oven for 10 minutes. Remove and fill with soup. Top with croutons and cheese. Place back in oven or broiler until cheese melts to a golden brown.
Place onion on an artchoke folded napkin on a 7" plate, serve immediately.