French Onion Soup

This recipe can be canned in a pressure canner at 10 pounds pressure; 20 minutes for pints, 25 minutes for quarts. It makes great Christmas gifts!

5 yellow onions, very large
1/4 t sugar
1/4 c butter
3 10.5 oz cans beef broth
3 cans water
1/2 t salt
6 slices crusty bread, buttered
1/2 c grated Swiss or provolone cheese

1. Pre-heat oven to 400 degrees
2. Peel onions & slice pole-to-pole (from root to tip)
3. Sprinkle onions with sugar & sauté in butter making sure not to burn or over brown
4. Add broth & water
5. Cover & simmer 45 minutes to an hour
6. Add salt & season with pepper if desired
7. Portion into six oven safe bowls, top with a piece of bread, then top bread with cheese
8. Bake until cheese is bubbly & turning brown, about 6 to 8 minutes.