ZUPPA DI CIPOLLA DOLCI

(SWEET ONION SOUP)

 ½ CUPS THINLY SLICED ONION (FIRMLY PACKED)
3 TBS. EXTRA VIRGIN OLIVE OIL
5 CUPS CHICKEN OR VEGETABLE BROTH
1 CUP WATER
1/4 TSP. FRESHLY GROUND BLACK PEPPER
SPLASH OF COGNAC, DRY SHERRY, OR MADEIRA
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SAUTE’ ONIONS UNTIL VERY WELL BROWNED (NOT BURNT) IN HOT OLIVE OIL.

ADD ONIONS TO BROTH AND WATER.  ADD PEPPER AND STIR.  COVER AND COOK OVER LOW HEAT 30 MINUTES.  ADD SPLASH OF DRY SHERRY, COGNAC OR MADEIRA.

SERVE AND ENJOY.
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YOU CAN ALSO POUR THE SOUP INTO A CASSEROLE, COVER WITH 6 SLICES OF TOASTED BREAD (TOAST SHOULD BE CRISP) BROKEN INTO SMALL PIECES.
 
 SPRINKLE ½ CUP GRATED PARMESAN & GRUYERE CHEESE OVER THE TOP AND BAKE AT 275 DEGREES FOR ABOUT 5 MINUTES....OR UNTIL CHEESE MELTS.