Add onions and minced garlic, and cook for one minute.
Deglaze pan with red wine and cook for two minutes.
Add beef stock and reduce to desired thickness.
Add escargot and simmer for one minute.
Transfer the mixture to a baking dish.
Cover with gruyere cheese, and then feta.
Broil on high until cheese starts to melt and turn brown.
Remove from the oven and serve with lightly toasted sliced baguette.
Sprinkle with parsley and drizzle bread with garlic infused oil.
For garlic infused oil, bring crushed garlic cloves and olive oil to medium-high heat in small sauce pan and simmer for three to four minutes until garlic is slightly brown. Remove the garlic, and keep the oil.