French Onion Soup
Preheat the oven to 220°C (approximately425°F).
Peel the onions and slice thinly. Heat the sunflower oil in a large pot and sauté the onions for 10-15 minutes, until softened. Stir in the sugar, season with salt and pepper and cook for another 10 minutes, until the onions are golden brown.
Add the beef broth, bring to a boil, cover and simmer for 10 minutes. Peel and mince the garlic and add to the soup. Stir in the lemon juice and season with salt and pepper to taste.
Ladle the onion soup into 4 ovenproof bowls. Place two baguette slices on top of each bowl, sprinkle with the grated Gruyére and place in the preheated oven until the cheese is melted and bubbly. Serve immediately.