Ingredients
4 Large yellow onions (about 9 to 11 ounces 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
Method
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. Yield: 6 Servings .
Recipe and photo courtesy of the National Onion Association.