Classic Onion Soup

By Hklbrries

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
• Salt to taste
• Pepper to taste
• 1/2 baguette French bread, sliced and toasted
• Grated Romano cheese

Preparation

Step 1

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. Season with salt and pepper. To serve, ladle soup into a bowl; float toast on soup. Sprinkle with cheese.