4 slices French bread 1/2 inch (1cm) thick
2 tbsp butter
3 Medium onions, thinly sliced
1 Cloves garlic, minced
1/4 tsp Sugar
1/4 cup Dry white wine
2 tbsp Flour
1 Bay leaf
4 cups Beef broth
2 cups Water
Salt and Pepper to taste
1 cup Grated Gruyere cheese
Little grated parmesan
4 Ovenproof onion soup bowls

Toast French bread in 350 °F [180°C] oven for about 15 minutes until dry and lightly browned.

In a heavy, large saucepan, melt butter over medium heat until it begins to foam. Reduce heat to low and add onions and garlic, simmer, uncovered for about 15 minutes, stirring occasionally (add butter during cooking process, if necessary).

Increase heat to medium and add sugar and sauté onions until a deep golden brown; about 30 minutes.

Increase heat to high, pour the wine into the onions; reduce the liquid by 2/3. Reduce heat to medium and sprinkle the flour onto the onions. and stir until all traces of flour disappear. Gradually stir in the beef broth and water, add the bay leaf and season to taste with salt and pepper. Bring to boil; reduce heat and simmer the soup, uncovered for 30 minutes, stirring occasionally.

Remove bay leaf pour hot soup into bowls, float bread on top; sprinkle generously with Gruyere or Mozzarella cheese and a little grated parmesan. Broil the soup, in the middle of the over for 15 to 20 minutes, till bubbly and lightly browned.

NOTE:
This soup keeps well for 3 days covered and refrigerated, or you can freeze it.
If using canned beef broth and you find the soup too salty, add 1 tbsp of lemon juice to reduce the salty flavor.