Ingredients:
2 teaspoon olive oil
500 grams onions, sliced
1/2 clove garlic, minced
1/2 teaspoon brown sugar
1 litre beef or vegetable stock
black pepper
salt
4 slices wholegrain bread
25 grams Gruyere or Parmesan cheese, grated
25 grams parsley, chopped

Directions:
In a large saucepan, heat the oil and add the onions. They should make a thick layer. Stir, then cook uncovered over a low heat for about 30 minutes. Stir occasionally to prevent sticking and burning. When the onions are golden and translucent, add the garlic and sugar. Meanwhile, bring the stock to a boil in a separate saucepan. Pour the boiling stock over the onions, stir well and, when bubbling, lower the heat and simmer, covered for 20-30 minutes. Season to taste.
Place a piece of bread sprinkled with cheese and parsley in each warmed bowl.