4 Tbsp. extra virgin olive oil
3 cups Vidalia onions, thinly sliced
1/2 tsp. sugar
0 freshly ground pepper
1/2 cup grated fresh Parmesan cheese
In a large pot heat the olive oil, add the onions and cook them slowly over low heat, stirring often until a deep golden color. (Allow about 45 minutes to cook the onions. Very slow cooking will give them a deep golden color and release their full flavor.)
Stir in the sugar and flour and cook for 4 minutes.
Add 3 cups of low sodium chicken broth. Simmer, partially covered, for 1/2 hour.
Add salt and pepper to taste. Optional: Serve with a slice of Italian bread in each bowl. Pass the Parmesan cheese separately.