SOUTHERN-STYLE ONION SOUP

This is a Southern version of a very well known French bistro soup.

This recipe serves 4, but you can make 2 servings and refrigerate soup, baguettes, and, cheese separately, and have another dinner.

You can just use Gouda cheese or even Havarti. . .your favorite semi-soft cheese.

Serve with a green salad or vegetable.

¼ cup unsalted butter

4 large Vidalia onions, cut in half and thinly sliced

2 t seasoned salt (Lawry's)

2 t Italian seasoning (combination of dried basil, oregano, thyme, & rosemary)

1 t dry mustard (Coleman's)

1 t Worcestershire sauce

3 T dry sherry, or brandy 

5 cups beef broth 

12 ½-inch slices from a baguette

4 oz Gouda cheese, shredded or thinly sliced

4 oz Gruyere cheese, shredded or thinly sliced

Heat butter in a Dutch oven over medium heat until melted.

Add onions, seasoned salt, Italian seasoning, and dry mustard.

Cook, stirring occasionally, until onions are translucent, about 8 minutes.

Cover, and continue to cook, stirring occasionally, until onions are very soft, about 30 minutes.

Preheat oven to 375 degrees F

Stir in Worcestershire sauce and sherry or brandy.

Cook uncovered for 10 minutes.

Meanwhile, place baguette slices on a baking sheet and brown in oven for 10 minutes.

Remove bread slices and place heat-proof bowls on the baking sheet.

Ladle soup into bowls.

Top each bowl with 3 baguette slices, and equal portions of cheese.

Place bowls on a baking sheet in oven and bake until cheese is bubbly and golden brown, about 10 to 12 minutes.

Let soup cool about 5 minutes before serving.

Serves 4