Vegetarian French Onion Soup

INGREDIENTS

2 Tbsp extra virgin olive oil
2 lbs yellow, white, or Walla Walla onions, peeled and thinly sliced
3 tsp sugar
Sea salt and pepper
2 cloves garlic, minced
2 quarts vegetable broth
French baguette, cut in one-inch slices on the diagonal
1/2 lb emmental or swiss cheese, shredded or sliced

DIRECTIONS

Heat the oil in a pot over medium heat. Add the onions to the hot pot and cook for about 10 minutes, stirring frequently. The onions should become soft but not yet browned.

Add the sugar, salt, and pepper, and continue cooking for about 20 minutes. Stir frequently and lower the heat if necessary to avoid burning the onions. They should be golden brown and soft. Taste and adjust seasoning if necessary. (The onions should be fairly sweet at this point.)

Add the garlic and broth and bring to a boil. Reduce heat and simmer for at least 15 minutes. You can keep the soup warm on the stove until ready to broil and serve, or allow it to cool and keep it in the refrigerator for 2-3 days.

When ready to serve, heat the broiler and ladle the soup into individual oven-safe bowls. Top each bowl with a layer of bread, trimming slices if necessary to cover the entire surface. Cover the bread with the cheese. Heat under the broiler until the cheese is melted and beginning to brown.