3 large sweet onions, sliced thin
3 Tablespoons Extra Virgin Olive Oil
5 cups or 3 (14-ounce) cans beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
1 loaf French bread, cut into 1-inch slices, toasted
4-6 ounces Gruyere, Swiss or Provolone cheese, grated
Over medium heat, warm oil in a large stockpot or Dutch oven.
Add onions and cook for 15 minutes, stirring occasionally, until lightly browned.
Reduce heat to low and let simmer, stirring occasionally.
Cook for 35-45 minutes until onions are a deep, golden brown.
Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil.
Reduce heat to low and simmer for 20-25 minutes.
Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.
Broil 2-3 minutes until cheese is bubbly and browned.
Garnish, if desired, with fresh chives, parsley or thyme.