Tuscan Onion Soup

2 tablespoons olive oil
1 pound red onion, peeled and sliced
1 pound yellow onions, peeled and sliced
2 small plum tomatoes, diced
2 cloves garlic, chopped
½ cup chicken stock
1 tablespoon fresh basil, shredded
1 tablespoon Italian parsley, chopped
1 tablespoon fresh sage, chopped
1 teaspoon ground black pepper
1 quart water
4 slices French bread, cut 1/3-inch thick, toasted
4 slices Swiss cheese
½ cup jack cheese, shredded
green onions or chives, chopped — for garnish

Place the olive oil in a stockpot. When the oil gets hot, add the garlic and sauté until brown. Add the onions and tomatoes and sauté for approximately 15 minutes, or until very tender. Add the chicken stock, herbs, pepper, and water. Bring to a boil, then reduce to a simmer, and cook for one hour, covered.

Pour the soup into 4 individual serving bowls. Top each serving with a slice of toasted French bread, a slice of Swiss cheese, and a sprinkling of jack cheese. Garnish with chopped green onions or chives.