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Peel and mince the garlic cloves.
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Peel the onions and cut into rings.
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Heat the olive oil and butter together in a large pot or dutch oven over medium-high heat.
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Add the minced garlic cloves and stir for 30 seconds until the garlic releases its aroma.
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Add the onions and sauté until the onions become transparent.
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Sprinkle the sugar over the top and cook, stirring until the onions caramelize.
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Add the wine, vegetable broth and water to the pot.
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Season with salt and freshly ground pepper.
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Bring the mixture to a boil, lower the heat and simmer for 20 minutes.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Spread the baguette pieces out on the baking sheet. The pieces should be close together.
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Sprinkle the cheese over the top of the baguette pieces.
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Place the baking tray in the oven and bake for 5 minutes, until the cheese has melted.
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Taste the soup and season once again with Kosher salt and freshly ground pepper to taste.
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Divide the soup into four bowls. Top with the cheese croutons and serve.