Italian Onion Soup

• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 red onions, thinly sliced
• 1 teaspoon sugar
• Salt and cayenne to taste
• 1 quart chicken stock or broth
• 4 slices of Gonnella French Twins, toasted
• 4 slices Mozzarella cheese
• 1/4 cup grated Parmesan cheese

Melt butter with oil in skillet over medium-high heat. Add onions and cook until soft. Stir in sugar, salt and cayenne. Spoon onions into bowls, dividing evenly. Preheat oven. Pour stock into saucepan and heat to boiling; pour into bowls, dividing evenly. Place bread in each bowl; top each with Mozzarella slice and 1 tablespoon Parmesan. Bake 20 minutes. Serve hot.