Preheat oven to 350. Brown onions and shallots in olive oil in pan. In a large pan, sear brisket over high heat 1-2 minutes per side. In roasting pan, combine onion soup mix, bay leaves, red wine and water. Stir. Transfer brisket to the roasting pan and cover pan tightly with foil. Cook 3.5 hours. Allow brisket to cool at least one half hour. Slice brisket and lay into gravy and onion/carrot mixture. For more tender brisket, freeze and defrost one day before use.