8 cups sliced yellow onions
6 tablespoons butter
4 teaspoons sugar
2 quarts reduced sodium chicken broth
1/2 cup brandy (optional)
Salt and pepper to taste
1/2 baguette French bread, sliced and toasted
Grated Romano cheese
Using a large saucepan that holds at least 4 quarts, cook onions over medium heat in the butter for 12 minutes or until tender. Stir often. Add sugar and cook, stirring, for 1 minute. Add broth, cover and bring to a boil. Simmer 12 minutes. If desired, add brandy and cook 2 minutes longer.
Season with salt and pepper to taste. When ready to serve, float toast in a bowl of soup and sprinkle with Romano cheese.