French Onion Soup

In a large pot, melt butter over medium heat. Sauté the onion, stirring occasionally until softened for about 25 minutes. Increase the heat to medium-heat, cook, and stirring often for about 15 minutes.
Sprinkle with sugar and sauté the onion, stirring occasionally for about it 15 minutes or until completely browned, and developed a sweet flavor.
Add minced garlic and sauté for about 1 minute or until fragrant. Add the dry sherry, cook, stirring to scrape the brown bits from the bottom of the pan, until it has evaporated and reaches a syrupy consistency.
Add the stock, and bouquet garni. Bring the soup to a boil then lower the heat. Cover the pot, simmer gently for 30-35 minutes to develop its flavor.
While the soup is simmering, slice some fresh French baguette. Brush each slice of bread with olive oil then bake in the preheated oven (400°F) for about 3-5 minutes. Rub the toasted bread with halved garlic.
Ladle the soup into an individual broiler-safe soup bowl. Garnish each portion of soup with one or two slices of bread and top each bread with a generous amount of cheese.
Place the soup bowls on a baking sheet then transfer to a broiler. Cook until the cheese is melted.
Be sure to keep a close eye on the toppings so they don’t burn!