Ingredients
4 large yellow onions (9-11 oz each) sliced.
6 tbsp butter or margarine
1 tbsp sugar
2 quarts reduced sodium chicken broth
1/2 cup brandy (optional)
Salt and pepper to taste
1/2 baguette French bread, sliced & toasted
Grated Romano cheese
Preparation
Melt butter in a large saucepan that holds at least 4 quarts. Add onions, cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook stirring for 1 minute, add broth, cover and bring to a boil. Reduce heat, simmer 12 minutes. If desired, add brandy, cook two minutes. Season with salt and pepper. To Serve, ladle soup into bowl, float toast on soup,sprinkle with cheese.
