Onion Soup

1. Heat the oil and butter in a saucepan over medium-low heat. Add the onions and 2 tablespoons of sage and cook for twenty minutes, stirring occasionally. Increase the heat to medium and, stirring often, cook for another 10 minutes, or until the onions darken and become caramelized.
2. Add in the wine, sugar and stock, scraping the bottom of the pan to loosen any bits. Bring to a boil and reduce to a simmer for ten minutes.
3. Preheat oven to 400ºF degrees. Rub each baguette slice with garlic. Combine remaining 1 tablespoon sage with old cheddar and top baguette slices. Add to the oven and cook until golden, about five minutes.
4. Spoon into two bowls and top with two cheddar toasts on top. Place a sage leaf on each. Serves 2.