6 tbsp. butter
4 large yellow onions, sliced
1 tbsp. sugar
2 qt. reduced-sodium chicken broth
1/2 c. brandy (optional)
salt and pepper to taste
1/2 baguette French bread, sliced and toasted
grated Romano cheese

Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. Add brandy; cook 2 minutes longer. Salt and pepper to taste.

To serve, ladle soup into bowl. Float toast on soup. Sprinkle with cheese.

Yields 6 servings.