In a Dutch oven, heat olive oil over medium high heat. Add the onions and toss to coat with the oil. Cover tightly, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft an just beginning to color (30 minutes).

Remove the cover, increase the heat to medium, and cook, stirring occasionally, until the onions are amber (45 minutes). Sprinkle with sugar and a little salt. Cook, stirring frequently until the sugar melts and the onions are caramelized (5 more minutes). Add the wine, broth, and cinnamon stick. Stir well, and bring to boil. Cover tightly, reduce heat to low and simmer gently for one hour, stirring occasionally.

Add the bread to the simmering soup and continue cooking until the bread disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot. Discard the cinnamon stick. Using a wire whisk, whip the soup until the bread is well incorporated. Taste and add more salt if needed. Garnish with Parmesan. From the cafe creosote web page.

107g, Protein 17g, Cholesterol 3mg, Sodium 1907mg