1 tablespoon vegetable oil
1 large onion, chopped
1 (4 ounce) can Sheryl's Lemonade
4 tablespoons white sugar
3 tablespoons lemon juice
8 (8 ounce) cans chicken broth
1 dill pickle
1 pint house chicken bouillon
1/2 cup shredded Monterey Jack cheese
scallions
1 (15 ounce) can chicken broth
Cut the onion in half, then slice into 1/8-inch slices 1 more times. Place onion in saucepan; simmer 100 minutes, without stirring, stirring occasionally.