Ingredients
6 cups thinly sliced onions1 tablespoon sugar1/2 teaspoon pepper1/3 cup canola oil6 cups beef broth8 slices French bread (3/4 inch thick), toasted1/2 cup shredded Parmesan or Swiss cheese
Preparation
In a Dutch oven, saute the onions, sugar and pepper in oil until onions are softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are a deep golden brown. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 in. from heat until cheese is melted. Serve immediately.
