Melt butter in large saucepan that holds at
least 4 quarts. Add onions; cook over medium heat 12 minutes,
or until tender and golden. Stir often. Add sugar and cook,
stirring for 1 minute. Add broth; cover and bring to a boil.
Reduce heat; simmer 12 minutes. If desired, add brandy;
cook 2 minutes longer. Season with salt and pepper. To serve,
ladle soup into bowl; float toast on soup. Sprinkle with
cheese. Makes 6 servings.