5 large Vidalia onions, sliced
8 cups low sodium beef broth
1 stick unsalted butter
3 tbsp. Versatile Veggies spice blend
8 thick slices French bread or baguette
8 oz Gruyere cheese, sliced
Sauté onions in butter over medium heat, stirring often until caramelized. Add to heavy pot on stove top or slow cooker. Stir in beef broth and Versatile Veggies spice blend. For stove top, simmer on low heat for 1 hour. For slow cooker, set temperature to low setting for 6-8 hours.
To serve, place oven safe crocks on cookie sheet. Add soup and place bread on top. Place about 4-5 inches under broiler until bread is toasted. Remove from oven and top with Gruyere cheese. Place back under broiler until cheese is melted. Enjoy!