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4 large yellow onions, sliced
3 T. butter
1 T. sugar
2 quarts chicken broth
1 c. brandy (optional)
salt and pepper to taste
1 loaf French bread, sliced and toasted
4 oz. grated romano cheese
Melt butter in large saucepan that holds at least four quarts. Add onions; slowly cook over medium-low heat for 20 minutes or until tender. Stir often. Add sugar and cook, stirring for one minute. Add broth; cover and bring to a boil. Reduce heat; simmer for 12 minutes. If desired, add brandy; cook for two minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup and sprinkle with cheese.
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