A North Carolina Special French Onion Soup

Who doesn't love French Onion Soup??
(9 servings)

1/4 cup butter, cubed
1/4 cup plus 1 T. EVOO, divided
6 large sweet white onions, thinly sliced (about 12 cups)
1 whole garlic bulb
1/4 cup dry red wine
6 cups low sodium* beef broth
1&1/2 t. Worcestershire sauce
1 bay leaf (I LOVE that I can just go out to my balcony "farm" and pick one off my tree!)
Dash cayenne pepper
Freshly ground pepper to taste
9 slices French bread (1" thick)
1 round (8 oz.) Brie cheese, rind removed, softened
6 thin slices prosciutto or deli ham, chopped
2 cups shaved* (makes ALL the difference) Parmesan cheese

In a Dutch oven over med. heat, melt butter with 1/4 cup oil; add onions. Cook, stirring occasionally, for 15 mins. Reduce heat to low. Cook 45 mins. longer or until onions are golden, stirring occasionally. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with remaining oil. Warp in heavy-duty foil. Bake at 425 for 30-35 mins. or until softened. Cool for 10-15 mins. Squeeze softened garlic into a small bowl; mash and set aside. Add wine to the onion mixture; cook for 2 mins.  Stir in the broth, Worcestershire sauce, bay leaf, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 15-20 mins. Place bread on a baking sheet. Bake at 425 for 3-5 mins. or until golden brown, turning once. Spread each slice with Brie and mashed garlic sprinkle with prosciutto. Discard bay leaf from soup; ladle 1 cup each into nine ovenproof bowls. Place a bread slice on top, and cover with Parmesan shavings. Put bowls on a baking sheet and under the broiler til the cheese melts. HOOOOOOOO Boy!!!

Remember," First impressions can often lead to wrong conclusions."

Have FUN today, and Thank God that you are alive!!!!!!

Love,

MM