1/2 c. butter
2 tbsp. olive oil
2 lbs. onions, peeled and sliced (about 6 c.)
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. flour
6 cans condensed beef broth or 2 qts. beef stock
2 cloves garlic, finely chopped
1 bay leaf
8 slices stale French bread
2 tbsp. olive oil
2 tbsp. butter, melted
3/4 c. grated Swiss-Gruyere cheese

Heat the butter and oil in a large kettle or Dutch oven. Stir in onions. Cook covered over low heat, stirring occasionally, until onions are transparent, about 20 minutes.

Uncover, and add salt and sugar. Increase heat, and continue cooking 20 minutes until onions are a rich golden brown. Sprinkle flour over onions, then cook and stir a few more minutes to cook flour.

Add broth, garlic and bay leaf. Simmer, partly covered, for 40 minutes.

Place stale bread on a jelly-roll pan. Combine the remaining butter and oil, and pour over bread. Sprinkle with 1/4 cup of the cheese. Place under a broiler a few minutes until cheese is melted.

Pour the hot soup into 8 individual oven-proof casseroles or into a large 10-cup oven-proof dish. Float the bread on top, and sprinkle remaining cheese over bread.

Serve in mugs with a salad, bread and dessert.