Add sugar and salt to the soup pot and mix well with the onions. Sauté onions over medium-low to medium heat until onions have caramelized to a golden brown, approximately 30 to 45 minutes. Sprinkle the flour over the caramelized onions and mix well. Cook for 2 minutes.. Begin caramelizing the onions with olive oil and butter: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high.

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Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally.. Finish the Soup: Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.