Instructions

1. Preheat your oven to 350 degrees
2. When your oven is preheated, place your bread slices on a baking sheet, brush olive oil across both sides of each slice, and bake for 7-10 minutes, or until golden brown
3. Meanwhile, slice the tops and bottoms of your onions off. Cut them in half, and slice them into thin strips
4. Heat a pan over medium to medium-high heat with some olive oil
5. Add your onions, sugar, and some salt and let everything cook for about 45 minutes
6. For the first 30 minutes, you will only have to check on your onions every 8-10 minutes or so. When you get to the point when there is about 15 minutes left, your onions will start to brown, and you will need to “babysit” them a little more – stirring them every 3-5 minutes. A brown coating will form on the bottom of the pot, and that is okay. You just need to scrape it off using a wooden spoon every time you stir the onions (every 3-5 minutes). This is when the real caramelization magic happens :)
7. When your 45 minutes are up and your onions have transformed into a deep golden brown, add your beef broth
8. Bring the soup to a boil, reduce to a simmer, and cook for 15 minutes
9. Season to taste with salt and pepper
10. Turn your oven onto broil
11. Ladle the soup into bowls, and place the bowls on a baking sheet
12. Place 1-2 slices of bread on top of the soup (depending on how large your rounds are), and top with shredded Gruyere cheese (about 1/4 cup)
13. Place under the broiler for 1-3 minutes until the cheese is melted
14. Serve immediately!