Spanish Soup, Parisian Style

Chop up four large onions and fry them in a little butter. • Add a small quantity
of sugar, and when the onions are of a light golden color put them into a saucepan
with two quarts of warmed broth, a little parsley, and a bay leaf, and boil for eight
minutes. Place some thin slices of toast in a tureen, arranging them in layers,
sprinkle with pepper, pour the soup over them and serve.