6 c. thinly sliced onions
1/2 tsp. pepper
6 c. beef broth
1/2 c. shredded Parmesan or Swiss cheese
1 tbsp. sugar
1/3 c. vegetable oil
8 slices French bread (3/4-inch thick), toasted

In a Dutch oven or soup kettle over medium-low heat, cook onions, sugar and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately.

Yield: 8 servings.