Vidalia Onion Soup with Fontina

It's Vidalia onion time in Georgia and I couldn't be more excited. And if you have never had Fontina cheese before, it is a must. It really melts beautifully and has an incredibly mild and rich flavor. It is great on bagels with bacon and eggs in the morning, too.

Cooking Ingredients:
3 tablespoons olive oil
2 medium sized Vidalia onions
salt and pepper
2 stems of fresh organic basil
1 box of organic beef broth
8 toastpoints
4 ounces of Fontina cheese

Cooking Instructions:
In your favorite sauce pan, heat the olive oil over medium heat. Once the olive oil is warmed, add the sliced onions, then season with salt and pepper. Cook the onions until they are tender. Add the basil and beef broth. Preheat your oven to 350 F. Simmer the soup for about 12 minutes. Place four oven safe bowls on a cookie sheet and ladle the soup into each bowl. Top each with 2 toastpoints and a slice of Fontina cheese. Place in the oven until the cheese melts.