Onion Soup-The One and Only*****

By Nilson

Ingredients

• 12-18 medium onions (about 2 pounds) or more
• 1/4 cup olive oil
• 4 Tablespoons unsalted butter (salted is fine)
• Salt (omit if using salted butter)
• Pepper
• 2 level Tablespoons sugar
• 8 cups beef broth
• 8 slices French Bread
• 8 heaping Tablespoons freshly grated Parmesan Cheese

Preparation

Step 1

Peel and slice the onions, cutting on the bias to avoid rings, and sauté slowly in the oil, stirring frequently, for 15 to 20 minutes. When the onion gets clear and tender (never burnt or crisp) add the butter. Add salt and pepper to taste and fro the secret ingredient, add the sugar.

Heat the beef broth in a saucepan and combine with the onions. Trim slices of bread to fit ovenproof earthenware cups or individual casseroles and toast slightly. Put a slice of bread into each cup. Fill with soup and a heaping tablespoon of Parmesan cheese. Place covers (if available) on cups and put in a 375 degree oven for 20 minutes. Serve sizzling.