Cooking the onions very slowly allows the natural sugars to caramelize, giving the soup a deep, rich flavor. You can make the soup through step 2 ahead of time. Cover and refrigerate the soup, then bring it back to room temperature over low heat before proceeding.
Serving suggestion: For a light meal, serve the soup with salad and Toasted Oatmeal Cookies with Cranberries for dessert.
Makes 4 servings
2 teaspoons vegetable oil, such as olive or canola oil
2½ pounds red onions, halved and thinly sliced
¼ cup brandy
2 tablespoons flour
3 cups chicken broth, homemade or canned