• 4 large yellow onions (about 9 to 11 oz each), sliced
  • 6 T. butter or margarine
  • 1 T. sugar
  • 2 qt. reduced sodium chicken broth
  • 1/2 c. brandy (optional)
  • Salt and pepper, to taste
  • 1/2 baguette French bread, sliced, toasted
  • Grated Romano cheese

Melt butter in large saucepan that holds at least 4 qts. 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.