A great friend in New Orleans provided this recipe. He's one of the most creative, fun loving people I've had the pleasure to call a friend. Thanks Bayou!
Thinly slice ten large red onions. Sauté in butter. Add one quart of beef or game stock and simmer 15 minutes. Add one teaspoon of blackstrap molasses, one-fourth teaspoon of salt, and one teaspoon of white pepper. Simmer for ten minutes. Sprinkle pieces of French bread with Parmesan cheese and run them under the broiler to toast a little. Place on top of soup when ready to serve.
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