Wot u need
1kg finely chopped onions (I use my Nicer Dicer – love it!)
750mls beef stock (four stock cubes for flavour)
1 tbsp granulated sugar
Glug of Spanish sherry.
Good glug of olive oil
Good knob of butter
Wot u do
Stick the oil and butter in the pan and allow to melt. Add the onions, fry medium for two minutes, add sugar to help caramelisation and simmer, covered, for 15 minutes. Stir and lovingly do the same for a further 15 mins. Add the stock, sherry, season, bring to boil and simmer partial lid off for 10 mins.
Cut the baguette into rounds and stick in a medium oven drizzled with olive oil for about 10 mins or until crispy. Spoon the soup into bowls and cover the top with bread, add some cheese and grill quickly.