Onion Soup (Calabria)

Soups

Ingredients

Large mild onions - 2 1/2 pounds

Butter - 6 tbsps

Salt

Sugar - 4 tsps

Boiling stock- 7 1/2 cups

Grappa, marc or cheap brandy - 5 tbsps

Slices of toasted bread

Grated parmesan cheese

Peel the onions and slice them thinly. Heat the butter in a casserole, add the onions and cook them until they are translucent and beginning to change color. Sprinkle with a little salt and the sugar and gradually pour in the boiling stock. Cover, lower the heat and simmer for 30 minutes. Stir in the brandy and continue cooking for 5 minutes longer. Then drop in the toast and serve immediately, with plenty of grated cheese. If the slices of toast are small, allow two a person.

Serves 6