Ingredients:
4 large yellow onions (about 9 to 11 ounces each), sliced

6 tablespoons butter or margarine

1 tablespoon sugar

2 quarts reduced sodium chicken broth

1/2 cup brandy (optional)

Salt and pepper, to taste

1/2 baguette French bread, sliced, toasted

Grated Romano cheese

Directions:
Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.

Nutrition Information:
Per serving: About 362 cal, 16 g pro, 30 g carb, 17 g fat, 42% cal from fat, 51 mg chol, 1100 mg sod, 3 g fiber.