1 tbsp oil
2 kgs onions, sliced
1 tsp sugar
1 tbsp all-purpose flour
3 1/2 cups stock
Salt and ground black pepper to taste
1 small baguette, cut into thick slices
1 1/2 cups cheese
DIRECTIONS
Melt butter and olive oil in a large pot. Add onions, sprinkle with sugar and cook until they are soft, golden brown, and beginning to caramelize. About 1 hour.
Sprinkle flour over onions, and stir to coat. Add stock and bring to a simmer. Cook partially covered for about 30 minutes and season with salt and pepper.
Meanwhile, arrange bread on a rimmed baking sheet and bake until deep-golden brown on both sides. About 2 minutes per side.
Ladle 1 cup hot soup each into ovenproof bowls and place the toasted bread on to. Sprinkle cheese over the bread in each bowl, and bake until melted and crusty brown around the edges. Serve immediately.
