Method

In a large soup pot or Dutch oven, melt the butter over medium heat. Season with about 1 tsp. of salt and some freshly ground pepper. Stir to coat onions in butter. Reduce the heat to low and place a piece of foil wrap right over the onions. Then place the lid on the pot. Allow to cook, over low heat, stirring every 10 minutes, for 40 minutes or until the onions are soft. Remove foil and lid. Increase heat to medium-high. Add 1 tsp. sugar and cook, stirring, until the onions are golden. Be patient. It will take 10 minutes or so. You definitely want to cook off all the liquid and then the onions should develop colour. Don't wander far during this stage, especially once the liquid has cooked off as the onions can burn quickly if you're not watching and stirring regularly.

Once the onions are done, add the beef stock and stir, scraping the bits from the bottom of the pan. Add the bay leaf. Bring to a boil and then reduce heat to low and simmer for about 10 minutes. (*This is a good time to taste the soup and add additional salt and pepper, as needed)

Meanwhile, preheat the oven to 350° F. Slice the baguette into 3/4-inch slices and place onto a baking sheet. Bake until crisp and lightly browned, about 15 minutes (turn pieces of bread once during that cooking time.) When baguettes are done and removed from the oven, change your oven setting to "Broil" to pre-heat.

Prepare your soup bowls by placing onto a baking sheet. Place 3 toasted baguette slices into the bottom of the bowls. Spoon soup over baguettes and top with grated Gruyere. Place baking sheet under the broiler and heat until cheese is melted and bubbling. Serve with any extra baguette toasts on the side. Enjoy!