In a large non-stick pot or skillet, heat oil & add onion. Cook on medium-low heat for 10 minutes. Add kosher salt & sugar if desired, stir & continue cooking, uncovered, for another 20 minutes (30 minutes total) stirring every five to ten minutes. You will want to caramelize the onions LOW & SLOW. If they look dry at all, add a tablespoon or two of water occasionally. If the onions start to stick to your pan, add a little more olive oil.

After onions have reached a nice golden brown, add the minced garlic & stir until fragrant, about 30 seconds. Add flour & onion soup mix to the onion mixture.

Start boiling water in a separate pot for the noodles. To the pot of onions: whisk in chicken stock slowly to prevent the flour from clumping. Keep heat on medium & wait for the mixture to bubble.

Add half & half, & let simmer while noodles cook according to directions on the package. (Mine said 10-12 minutes.) Don't let the mixture reach a rolling boil, just a light simmer. You don't want to evaporate all that yummy sauce you are making.

Once the noodles are cooked & drained, add them to the sauce mixture. The sauce should be thick enough to coat a spoon. Stir the noodles in the sauce & place in a 7x11" baking dish.

Sprinkle cheese over the top of the noodles. Heat cheese under the broiler in your oven until browned & bubbling. Serve & enjoy!