Caramelize the onions in a large frying pan over medium heat, melt butter with a little of the olive oil, add the onions and cook, stirring occasionally until golden. Reduce heat; add sugar and salt stirring until the onions are caramelized for about 25 minutes.
In another saucepan bring the stock and wine to the boil, slowly add the stock mixture to the onion mix. Reduce heat and let simmer for 45 minutes until onions start to break down and melt into broth.
Preheat a grill or broiler. On a baking tray, place sliced bread and drizzle with olive oil. Grill till golden, rub bread with garlic. Using an oven proof soup dish, ladle soup into dish, top with slices of bread, sprinkle with grated cheese and bake until cheese is golden.
Remove from oven and serve immediately. Bon Appétit!
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