Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large soup pot over medium heat, melt the butter. add the onions, cover and slowly cook until soft and translucent, stirring occasionally, about 15 minutes. add sugar and continue to cook until caramelized and rich brown in color, about 10 more minutes. add broth, vinegar, and salt and pepper to taste. simmer, covered for 20 minutes. heat broiler. ladle soup into 4 oven proof bowls. top each with a piece of toasted bread and 1/4 of the cheese. broil until cheese is melted and golden. be careful removing bowls from boiler.

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.