Fry onions and garlic in oil until transluscent. Add sugar and fry until onions are golden. Add sage, pepper, salt and flour and cook another minute. Add broth, wine and laurel leaf. Close and lock pressure-cooker with vent in closed position. Set to cook under pressure for 5 minutes (after vent closes). Carefully set vent to open position to release steam. Serve with Gruyère (or Swiss Cheese) and bread.