Classic French Onion Soup

For the Soup

1. Melt the butter in a large saucepan and cook the onions for about 6 to 8 minutes until softened.
2. Add the sugar and cook for a further 5 minutes until the onions caramelise.
3. Add the chicken stock and cook for 5 minutes until reduced.
4. Stir in the vegetable stock and cook for 20 minutes. Season with salt and pepper.

For the Croutons

1. Toast the baguette slices. Brush with garlic oil and top with the cheese.
2. Grill for 2 to 3 minutes until the cheese is golden and bubbling.

To Serve

1. Ladle the soup into bowls and top with the cheesy croutons.