Florentine Caramelized Onion Soup
This caramelized onion soup thickened with bread crumbs is made with white wine and cinnamon-spiced chicken broth.

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.