French Onion Soup
Peel the onions and cut into thin rings. Heat the oil in a saucepan and saute the onions for 10-15 minutes, until soft. Season with sugar, salt and pepper. Simmer for about 10 minutes, stirring occasionally.
Pour in the broth and beer and bring to a boil. Simmer for about 10 minutes. Peel the garlic and squeeze into the soup. Season with worcestershire sauce, salt and pepper.
Cube the toast and fry in butter. Pour the soup into four ovenproof ramekins. Sprinkle with the bread cubes and cheese. Bake for 5-10 mintues at 220°C (approximately 425°F). Serve immediately.