Step 1

Heat olive oil in a large soup pot. Add onions and salt and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar and continue cooking for about 50 minutes, stirring frequently. Add flour, mix well and cook for another 5 minutes

Step 2

Add mushroom broth, Worcestershire sauce, wine and pepper and simmer for 20 minutes. Taste your soup and adjust salt and pepper and sugar if necessary ( remember the the cheese will add saltiness to it)

Step 3

While the soup is cooking place cheese in the freezer for 20 minutes (so it's easier to shred). Shred cheese and set aside in the fridge

Step 4

Slice baguette in 1/2 inch rounds and toast until crunchy.

Step 5

Preheat oven to 350F

Step 6

Line a baking sheet with aluminum foil. Place 4-6 oven proof bowls on the baking sheet and ladle soup into the bowls. Add 3 tbsp shredded cheese to each bowl, mix well

Step 7

Gently place one or two pieces of bread on top of soup and cover bread with 1/4 cup of cheese per bowl

Step 8

Place baking sheet in the oven and bake for 10 minutes

Step 9

Broil for 1-2 minutes, keeping an eye so the bread doesn't burn. Serve immediately