• 2 tsp. olive oil
• 2 lbs. onions (after they have been trimmed and peeled)
• 1 tsp. sugar
• 3 cups water (I used 1-1/2 cups water and 1-1/2 cups beef broth)
• 1-3/4 cups beef broth
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 (1 oz.) slices French bread, toasted (I always use my Homemade Parmesan Croutons)
• 1/3 cup Gruyere cheese, shredded (or any cheese you like)

Heat the oil in a large dutch oven; add the onions and sprinkle with sugar.  Cook, stirring occasionally until they are a deep brown, about 45 minutes.  The trick, as always, is not to stir too much where the onions will not caramelize or not stir enough where they stick too much to the bottom of the pan and thus might burn. Add water, broth, salt and pepper to the dutch oven and bring to a boil.  Reduce heat and simmer, covered for about 20 minutes.

Place 4 bowls on a baking sheet, and ladle soup into bowls.  Float 1 slice of bread (or croutons) in each bowl and sprinkle with a rounded tablespoon of Gruyere;  broil until cheese has melted.

Recipe by cookingwithauntjuju.com