Four Way Onion Soup

This recipe serves:  4 6 8

1 tablespoon olive oil
4 large Vidalia onions, or other sweet onions, sliced into 1/4" rounds
1 bunch scallions, white parts only, sliced into rounds
4 large shallots, chopped
2 cups chicken broth or beef broth, low-sodium canned
salt to taste
freshly ground black pepper
4 slices French bread, toasted
2 tablespoons freshly grated Parmesan cheese
1/2 cup chopped chives
1. In a large skillet, heat the olive oil over medium heat and add the onions, scallions and shallots. Cook slowly for a long time stirring occasionally until the onions are golden brown, about 1 hour. If the onions get too dry, add water to keep them from burning.

2. Add the broth and lower the heat to simmer for another 15 minutes.

3. Taste and adjust the salt and pepper.

4. Ladle the soup into 4 deep soup bowls and top with 1 slice of toast and a sprinkle of cheese. Garnish with fresh chives.

Serving Size: about 1 cup

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