1/2 stick of butter, melted
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon teaspoon sugar
1 tablespoon all - purpose flour
6 cups beef stock
Additional grated Parmesan, for serving
Preheat the oven to 350. Peel the onions, cut them in half from pole to pole, and slice as thinly as possible. In a heavy soup pot, heat the butter. Remove the pot from the heat.
Remove one end of the baguette and slice six 1 inch thick slices from the croutons. Cover and cut end of the bread and save for the end. Dip a pastry brush into the hot butter from the pot and brush one side of each slice of bread with the butter. Place on a pan butter side up and sprinkle with cheese. Toast the bread in the oven for about 10 minutes or until it is browned.
While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper. Stir in the sugar and continue to stir over medium high heat until the onions have browned, about 15 minutes.
Blend in the flour. Gradually add the stock while stirring and bring the soup to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.
Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle more cheese around the crouton.
Recipe by Dinah Bucholz, Photo by Laura Spear