Start with a big pile of thinly sliced red onions (about eight large), using a large ovenproof casserole or sauce pan, cook the onions slowly, stirring frequently until they are soft and reduced in volume. Sprinkle with one tablespoon of sugar and mix well. Add six cups of a rich chicken broth and the same amount of a very dry white wine. Add a cinnamon stick, bring to a boil. Place in a 350 degree F oven, covered, for one hour. Remove the cover, add six thick slices of Italian bread torn into pieces. Cook uncovered for thirty minutes in the oven. Remove from oven, take out the cinnamon stick, and whisk the bread until it is amalgamated with the broth and wine. Serve with Parmesan cheese.