(6 first course servings)
6 medium onions
3 Tbsp butter
3 Tbsp olive oil
1 ½ Tbsp sugar
salt and pepper
1 ½ Tbsp flour
1 quart (4 cups) beef broth
Slice onions as thinly as possible. Heat oil and butter in a large skillet over medium heat until butter is melted. Add onions; stir to coat with butter mixture. Cover and cook ten minutes, stirring occasionally.
Remove cover, increase heat to medium high. Sprinkle with sugar; stir to combine. Cook 25-30 minutes or until onions are a deep golden brown, stirring frequently (if necessary, reduce heat to keep onions from sticking).
Stir in salt and pepper. Add flour and cook 3 minutes. Add broth 1 cup at a time, stirring between each addition and bring to a boil. Cover and simmer for 35 minutes. Ladle soup into oven-proof bowls and turn on the broiler.
Slice 6 pieces from the baguette. Grate gruyere cheese. Place one piece of baguette on the top of each bowl of soup. Pile the cheese on top of each piece of bread and broil until cheese has melted and started to brown.