| 1 | In a dutch oven, heat olive oil over medium high heat. |
| 2 | Add the onions and toss to coat with the oil. |
| 3 | Cover tightly, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft an just beginning to color (30 minutes). |
| 4 | Remove the cover, increase the heat to medium, and cook, stirring occasionally, until the onions are amber (45 minutes). |
| 5 | Sprinkle with sugar and a little salt. |
| 6 | Cook, stirring frequently until the sugar melts and the onions are caramelized (5 more minutes). |
| 7 | Add the wine, broth, and cinnamon stick. |
| 8 | Stir well, and bring to boil. |
| 9 | Cover tightly, reduce heat to low and simmer gently for one hour, stirring occasionally. |
| 10 | Add the bread to the simmering soup and continue cooking until the bread disintegrates, 30 to 45 minutes. |
| 11 | Stir occasionally to prevent the soup from sticking to the bottom of the pot. |
| 12 | Discard the cinnamon stick. |
| 13 | Using a wire whisk, whip the soup until the bread is well incorporated. |
| 14 | Taste and add more salt if needed. |
| 15 | Garnish with parmesan |
