4 medium onions
1/2 stick butter, melted
1/2 cup grated Parmesan cheese (subbed grated Swiss)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon all-purpose flour
6 cups beef or chicken stock (I used beef)
Preheat the oven to 350 degrees. Peel the onions, cut them in half from pole to pole, and slice as thinly as possible. In a heavy soup pot, heat the butter. Remove the pot from the heat.
Remove one end of the baguette and slice six 1-inch-thick slices for the croutons. Dip pastry brush into hot butter and brush onto one side of bread. Place the slices butter-side up on a baking sheet and sprinkle with the cheese. Toast the bread in the oven for about 10 minutes or until browned. (I waited until the soup was finished and my husband was home from work)
While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper.
Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15 minutes.
Blend in the flour. Gradually, add the stock while stirring and bring the soup to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.
Ladle the soup into bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.
This came out really good! We did substitute shredded Swiss cheese for the Parmesan.