French Onion Soup

Melt 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Add the onions and stir.
Cook, stirring occasionally, for 15 minutes. Add a generous pinch of salt and the sugar, then cook for another 25–30 minutes, until the onions are deeply golden brown.
While the onions cook, heat the bone broth or water in a large pot over medium-high heat.
Add the Better Than Bouillon and whisk until dissolved. Lower the heat to medium, cover, and keep warm while the onions finish cooking.
Transfer the caramelized onions to the soup pot with the broth.
Raise the heat of the now-empty skillet to medium-high.
Add a cup of sherry and boil, scraping up the browned bits from the bottom of the pan with a wire whisk.
Let the sherry reduce until thick and syrupy enough to coat the back of a spoon. Stir in a tablespoon of butter.
Pour the sherry mixture into the soup pot, scraping out as much as possible with a rubber spatula.
Raise the heat of the soup pot to medium-high and bring the soup to a boil.
Lower the heat to a simmer (just below boiling) with the pot partially covered. Cook 20 minutes.

Line a baking sheet with parchment paper or foil.
Place 4-6 oven-safe soup crocks on the baking sheet. Ladle soup into the crocks, filling each about ¾ full.
Lay a few slices of toasted bread over each crock and cover the toast with 3 slices of Swiss or Gruyère cheese.
Place the pan in the oven until the cheese is melted and bubbly, about 15 minutes. Serve hot.