1/2 c. (1 stick) butter
2 tbsp. olive oil
2 c. onions, peeled & sliced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. flour
6 cans condensed beef broth
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 Parmesan cheese

Heat butter and oil in a large kettle or Dutch oven; stir in onions. Cook, covered, over low heat, stirring occasionally, until onions are a transparent, about 2 minutes.

Uncover, 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 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 broiler a few minutes until cheese is melted.

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

Bake at 350°F for 20 minutes or until cheese has melted and form a crust.