Directions

1. Melt butter over medium heat in a large saucepan.
2. Add onions and season with 1 teaspoon of salt and some pepper.
3. Reduce the heat to low.
4. Stir the onions periodically for 40-50 minutes until they are soft but still intact.
5. Increase heat to medium high. Add the sugar and stir frequently for 10-15 minutes until the onions are brown.
6. While the onions are cooking make the baguette toasts.
7. Heat the oven to 350°F and place the rack in the center position.
8. Spread a light coating of butter on the bottom of a rimmed baking sheet and place the bread slices on it in a single layer.
9. Bake a total of 15-20 minutes, turning once halfway through, until both sides are lightly browned. Set aside.
10. Add the broth, wine and bay leaf to the onions and cook on medium until the liquid boils.
11. Reduce the heat to medium low and simmer for 10 minutes. Remove the bay leaf and add additional salt and pepper if desired.
12. Move the oven rack up to about six inches from the broiler and set the broiler on high.
13. Place crocks or oven-safe soup bowls on a baking sheet. (You will need 6-8 bowls, depending on size).
14. Put 2 or 3 of the baguette toasts into each bowl and cover with the soup.
15. Top with cheese and broil 2 to 5 minutes until the cheese is melted and slightly browned. Check often to avoid burning.
16. Serve immediately.