Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion in butter until it is soft. then add sugar, salt, and nutmeg and toss in pan. turn down heat to still cook, but not to get onions dark, but golden brown. add hot broth and all other liquids. bring to a boil, then reduce heat and simmer for 10 minutes. ladle soup into 6 ovenproof casserole dishes or pots and top each with a peice of french bread. put about 2 tbs of the swiss cheese on top and cook at 300 for 10 minutes. serve with additional swiss cheese and parmesan.

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.