4 onions, preferably red
1 tbsp. olive oil
2 tbsp. butter
1 tsp. sugar
Salt and cayenne pepper to taste
1 qt. chicken stock
Sm. rounds of French bread, toasted
4 tbsp. grated Parmesan cheese

Cut onions rather small. Fry slowly in oil and butter until soft and translucent. Add sugar, salt, and cayenne. Put all in casserole and add stock. After toasting French bread, float it on top of soup. Sprinkle cheese over all. Bake in oven for 20 minutes. Serves 4.