Light French Onion Soup

What to do with all these onions from the farm...
From this months Sunset
Ingredients:
1 tbsp unsalted butter
1 tbsp olive oil
3 large onions, thinly sliced
1/4 tsp kosher salt
1 tsp sugar
1 tbsp flour
1/3 cup dry sherry
6 cups reduced sodium chicken broth
1/4 tsp fresh ground pepper
2 tsp reduced sodium soy sauce
4 to 8 baguette sliced
4 oz. gruyere cheese, sliced

1. Preheat oven tp 400. Heat butter and oil in a heavy frying pan over medium-high heat. Add onions and salt. Cover and cook 5 min. Uncover and add sugar. Cook, stirring often, until onions are golden, about 25 min. Add flour, reduce heat to medium-low, and cook, stirring often, 1-2 min. Add sherry, scraping pan to loosen browned bits. Cook 1 o 2 minutes or until slightly reduced.
2. Transfer mixture to a medium saucepan. Add broth and pepper. Bring to a boil over high heat, then reduce heat and simmer, covered, 10 min. Stir in soy sauce.
3. Put bread sliced on a baking sheet and bake until golden, turning once, about 7 minutes per side.
4. Preheat broiler. Ladle soup into oven-proof bowls and set in a sturdy-rimmed pan. Top each soup with 1 or 2 bread slices and some gruyere. Broil until cheese is bubbly, 1 to 2 min.

Yummy!!!!