3 large onions thinly sliced
2 large cloves garlic crushed
1 tsp sugar
1/3 bottle white wine
1-2 pints beef stock
Slowly saute onions, garlic an dsugar in butter and oil until they are caramelised (about 30 minutes). Then add wine and stock, bring to a boil then lower to a simmer for an hour.
1" thick slices of french bread
Liberally coat both sides of the garlic bread with olive oil and garlic then pop into a 180/350 oven for 20-25 minutes. When the soup is ready, load a bowl, float a crouton on top, cover with Gruyère cheese then blast it with your blowtorch until bubbly.