Parisian-spanish Soup Recipe

Instructions

1. Chop 4 good-sized onions, and fry them in a tablespoon of butter and a teaspoon of sugar until a light golden brown.
2. Put them in a saucepan with 2 quarts of hot stock, add a little minced parsley, a bay leaf, 2 small sweet red peppers, or 3 or 4 whole peppercorns.
3. Boil all together fifteen minutes; add more salt if necessary.
4. Put thin, crisp slices of toast in the tureen, sprinkle them with pepper, pour the soup over, and serve at once.