FRENCH ONION SOUP...........MY WAY, WHICH IS ALWAYS DIFFERENT

Things are always changing at my house.....where the furniture is placed, where my art hangs, a new twist on an old favorite recipe......and French Onion Soup was next in line. However, this is a good new version.  Don't be concerned that there's goat cheese and Greek cream cheese in place of the traditional Parmesan, you may like this better as well.

I hope you enjoy....and of course, it's always nightshade free. 

FRENCH ONION SOUP    

Always a favorite at our house, this soup is better the next day

and freezes well.   (If there's leftovers?)                       Serves 6-8

Stick of butter

8-9 large sweet onions, thinly sliced

1 quart of beef stock

1 quart of chicken stock

½ cup Madeira sherry, or to taste

Salt, black and white peppers, to taste

3-4 tablespoons dried Italian herb mix

½ cup softened goat cheese, cut in pieces

½ cup softened Greek cream cheese, cut in pieces

                    2 slices of bread or 2 rolls (cut in half), 
                       topped with cheese for each bowl

                    1 lemon reserved

Optional:  If you prefer a thicker soup, mix

2 tablespoons cornstarch with ¼ cup water, 
add and simmer a few minutes more.

Place butter and onions, in large stock pot. Bring to medium high heat. Sauté onions for approximately 20-30 minutes, stirring often, until translucent.  Add  beef and chicken stocks, or use either stock doubled.  Add Madeira

sherry, salt, both peppers, and herb mix.  Simmer for 10 minutes. Adjust seasonings, including herbs. Add juice of ½ lemon and cheeses, blending well. Simmer a few additional minutes. When ready to serve, spread one or both cheeses on bread slices or split rolls, and toast. Ladle soup into serving bowls and float toasted bread in each.  Slightly submerge cheese toast into soup. Serve hot.

Nightshade free