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Categories:Viewed: 54 - Published at: 2 years ago
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
Method
- 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.
