1 c. (2 sticks) butter
12 lg. onions
2 tbsp. sugar
3 qts. homemade or 96 oz. canned, chicken broth
Sliced French bread, toasted
1 1/2 c. shredded Swiss cheese

Melt butter in 5-quart Dutch oven over medium heat; saute onions for 15 minutes. Add sugar; continue cooking 20-25 minutes or until golden brown. Add broth; bring to boil; cover; simmer 45 minutes.

Ladle soup into individual heat-proof bowls. Add a slice of the toasted French bread to each. Top each with cheese; place under broiler 3 minutes or until cheese melts and browns. Makes 4 quarts.