4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon 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
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.
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