In a large pot heat the butter and oil over medium heat.
Add the onions and cook for 10 – 12 minutes until they softened and beginning to brown.
Add the garlic and sugar and thyme and continue to cook for a further 20 minutes until onions are well caramelized, make sure to stir constantly.
Add salt and pepper to taste and flour and stir until well blended.
Stir in the white wine vinegar and beef broth and bring to a boil.
Skim off any foam that rises to the surface, then reduce the heat and leave to simmer for 20 to 25 minutes.
Taste and adjust the seasoning.
Preheat the broiler rub garlic on the slices of french bread.
In a baking tray place 6 – 8 heatproof soup bowls and fill 3 quarters full with onion soup, float the pieces of bread in each bowl and top with grated cheese, dividing evenly.
Place at least 6 inches below the heat and bake for about 3 – 4 minutes until the cheese begins to melt and bubble.
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