Total Calories: 238
In a large saucepan, sauté onions in butter until they become limp; sprinkle onions with sugar while they sauté. Cover onions with stock and cook slowly, 30–45 minutes, watching to see that the stock does not boil away. Turn off heat, and taste soup for seasoning. Purée soup in batches in food processor, or blend soup in saucepan with an immersion blender. Leave some small bits of onion for texture. Return soup to saucepan, if necessary. Add cream and cheese and heat soup through slowly. Serve with croutons on side.
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