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 another 10 minutes, stirring occasionally, until the onions are light brown.
Pour in the broth and wine. Let boil. Simmer for another 15 minutes. Peel the garlic and squeeze into the soup. Season with lemon juice, salt and pepper.
Pour the soup into 4 soup ramekins. Top each with 1 slice of baguette and sprinkle with cheese. Bake for 5-10 minutes at 220°C (approximately 425°F), until the cheese has melted. Serve immediately.