Combine the first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 to 4 hours. Melt butter in a large Dutch oven over medium-high heat. Add onion and sugar, and cook 10 minutes or until golden brown, stirring frequently. Reduce heat to medium. Cover and cook 10 minutes, stirring frequently. Stir gf flour into onion mixture, and cook, uncovered, 2 minutes. Add water, wine, chicken stock and beef stock, stirring with a whisk. Bring to a boil; partially cover, reduce heat, and simmer 20 minutes. Add the beef mixture, gf Worcestershire sauce, pepper, and salt; cook, uncovered, 5 minutes. Place noodles into each of 6 large bowls; top with broth mixture, croutons, and cheese.