Florentine Caramelized Onion Soup Recipe

In a large heavy pot heat oil over medium heat. Cut onions in half lengthwise then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover reduce heat to medium-low and cook stirring occasionally until onions are softened and beginning to color 30 minutes.

Increase heat to medium and cook stirring occasionally uncovered until onions are amber in color 45 minutes.

Sprinkle onions with sugar and a little bit of salt; cook stirring until sugar melts and onions are caramel colored 5 minutes. Pour in wine and broth and place cinnamon stick in pot. Bring to a boil then reduce heat cover and simmer 1 hour.

Stir the bread into the soup and cook uncovered stirring occasionally until the bread disintegrates 30 to 45 minutes.

Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.