2 qts. reduced-sodium chicken broth (may use 49-oz. can with a 14-1/2 oz. can)
1/2 cup grappa, or to taste (optional)*
Salt and medium-grind black pepper to taste
1/2 baguette French bread, sliced, toasted
Grated Pecorino or other Romano cheese
Using a large saucepan or skillet that holds at least 4 quarts, cook onions, stirring often, in melted butter for 12 minutes or until tender and golden brown. Sprinkle sugar over and cook, stirring 1 minute.
Add broth, cover and bring to boil. Simmer 12 minutes to blend flavors. Add grappa to soup and cook 2 minutes longer. Season with salt and pepper.
To serve, float toast on soup and sprinkle lavishly with cheese. Garnish with a fresh herb on each serving, if you like. Makes about 9 cups.
* Grappa and regular brandy are both fine to use in this recipe.