Classic Onion Soup

Classic Onion Soup
6 tablespoons butter
8 cups sliced yellow onions (about 8 medium onions)
4 teaspoons sugar
2 quarts chicken stock or canned broth
1/2 cup brandy (optional)
Salt and pepper to taste
1/2 baguette (thin loaf of French bread), sliced and toasted
Grated Romano cheese
Using a large saucepan that holds at least 4 quarts, melt the butter over medium heat. Add the onions and cook, stirring often, for 12 minutes or until tender and golden brown. Add the sugar and cook, stirring, for 1 minute. Add broth, cover and bring to a boil. Reduce heat to a simmer, and cook for 12 minutes. If desired, add brandy and cook another 2 minutes. Season with salt and pepper. To serve, float toast on bowl of soup and sprinkle with cheese.
Serves six.
National Onion Association