Ingredients:
• 6 yellow onions, thinly sliced
• ¼ cup butter
• 2 cloves garlic, crushed
• 1 cup white wine
• 5 cups beef stock
• salt, pepper
• 1 teaspoon sugar
• 1 loaf French baguette, cut in ½-inch slices
• 1 clove garlic cut in half
• ¼ cup grated Parmesan cheese
• ¾ cup grated Gruyere cheese
Directions:
• Melt butter in a large pot.
• Add onions and garlic.
• Sauté over low heat, stirring often, 8 minutes.
• Add sugar and continue cooking for additional 20 minutes.
• Add wine and beef stock, salt and pepper. Cover and continue simmering for 1 hour.
• Heat oven to 400 degrees F.
• Place bread slices on a baking sheet and place in the oven for 10 minutes.
• Rub the slices with garlic halves.
• Pour soup in individual heatproof bowls.
• Place 2 to 3 slices of toasted bread on top of the soup.
• Mix Parmesan and Gruyere cheeses.
• Sprinkle a thick layer of cheese over each serving.
• Put the bowls with soup into the oven until the cheese melts.
• Serve.
