Ingredients:
- 4 large yellow onions (about 9 to 11 ounces each), sliced
- 6 tablespoons butter or margarine
- 1 tablespoon sugar
- 2 quarts chicken broth
- 1/2 cup brandy (optional)
- Salt and pepper, to taste
- 1/2 baguette French bread, sliced, toasted
- Grated Romano cheese
Directions:
- Melt butter in 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 2 minutes longer. Season with salt and pepper.
- To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.
Makes 6 servings.
