(POSTED: January 19, 2007)

Classic Onion Soup

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 
1/2 Cup Brandy (optional) 
Salt and pepper, to taste 
1/2 Baguette French bread, sliced, toasted 
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.  Yield: 6 Servings .

Recipe and photo courtesy of the National Onion Association.

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