Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). stir often. add broth; bring to a boil. reduce heat; cover and simmer for 20 minutes. ladle into ovenproof bowls. top each with bread and cheese. broil until cheese is bubbly.

Target recipe: slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.