Shelly's Recipe

CREAMY ONION SOUP

Category: Soups

2 tbsp butter
1 1/2 to 2 lbs yellow or vidalia onions, cut in half and then into slices
1 quartt beef broth/stock
Salt and a good amount of freshly ground black pepper
1 1/4 cups half and half or cream
1 cup shredded cheddar or Swiss cheese (or cheese of your preference)

Heat the butter in a dutch oven over medium-low heat. Add the onions, coating with the butter and cook until golden brown, about 25-30 minutes, stirring occasionally. Add the beef broth, salt to taste and a good amount of black pepper (I used around a tsp). Bring to a boil and then reduce the heat to simmer gently for 30 minutes. Add the half and half and cheese until heated through and the cheese melts. Re-season to taste, if necessary. Serves 4-6