Roughly chop the celery, carrots, and one of the yellow onions.
Cut the beef into large chunks and season generously with salt and pepper.
Melt a portion of the butter in a large Dutch oven over medium-high heat. Sear the beef until well browned on all sides, then remove and set aside.
Add the chopped celery, carrots, yellow onion, and whole garlic cloves to the pot. Sauté for a few minutes until slightly softened.
Deglaze the pot with red wine, then pour in the beef broth. Season with bay leaves, garlic powder, onion powder, and half of the Worcestershire sauce.
Return the seared beef to the pot. Cover and braise in the oven at 350°F (175°C) for 2 to 3 hours, until the meat is very tender.
While the beef cooks, thinly slice the red onions and the remaining yellow onions.
In a large skillet, melt more butter. Add the sliced onions and cook slowly over medium-low heat until deeply caramelized. Stir in the remaining Worcestershire sauce at the end.
Remove the Dutch oven from the oven. Strain the broth, separating the liquid from the solids. Discard the vegetable chunks and shred the beef using two forks.
Return the strained broth to the pot and stir in the shredded beef and caramelized onions. Bring to a gentle simmer.
Slice the baguette. Mix the remaining melted butter with grated garlic and chopped fresh parsley. Brush the mixture onto the bread slices, top with half of the shredded cheese, and bake until toasted and melted.
Ladle the hot soup into oven-safe bowls, top with the remaining shredded cheese, and broil until the cheese is bubbly and golden brown. Serve with the cheesy garlic bread.
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