Classic Onion Soup

4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter
1 tablespoon sugar
2 quarts chicken broth
1/2 cup white wine (optional)
salt and pepper to taste
1/2 baguette French bread, sliced, toasted
grated Romano or Parmegianno cheese

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 wine; cook 2 minutes. Season with salt and pepper. To
serve, ladle soup into bowl, float toast on soup. Sprinkle with
cheese.

ENJOY!!!