This
soup can be finished on the stove or in a slow cooker. The longer it
cooks the softer the onions and richer the flavor. This recipe is a
great variation from the traditional recipe made with beef broth. Serves 6 people.
| 4 large onions, sliced into thin rings |
| 6 tablespoons butter |
| 1 tablespoon sugar |
| 2 quarts chicken broth |
| French bread, sliced and toasted |
| mozzarella or romano cheese, shredded |
Melt butter in large soup pot. Add onions and cook over medium heat, for at least 15 minutes, stirring often until onions are tender and golden brown. Add sugar and cook while stirring for 1 minute. Add broth, cover and bring to boil. Reduce heat and simmer for at least 15 minute or transfer to slow cooker and cook until ready to serve. Ladle into bowls and top with toasted french bread slices and shredded mozzarella or romano cheese.
Adapted from here.
