In an eight-quart pot, sauté the onions in the butter for 15 to 20 minutes on a low flame until browned.

Add the onion soup mix, hawaij, brown sugar, salt and pepper, sage, and flour. Continue to mix over a low flame until it becomes a thick brown onion mixture.

Add the wine to deglaze the bottom of the pot and cook for a few more minutes until the alcohol has cooked out.

Fill the pot three-fourths of the way with water and add more salt to season. Let the soup simmer on low for around an hour.

Take bread and cut into squares or shapes of your choice. Top with Colby-Jack cheese and broil in the toaster or oven for a few minutes until melted.

Serve the soup with cheese crisps on top.