8 slices slightly stale French bread, buttered, sprinkled with garlic powder and herbs
Gruyere cheese, sliced (the best quality you can find)
Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for one hour.
Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Broil for 5 minutes or until cheese is bubbling and slightly golden.
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