I had a request from a friend to post this recipe so here it is.
*sorry there are no photos, Its just so hard to get pictures taken when your camera is broken*
3 medium sized onions
8 cups beef broth
1/4 cup butter
crusty french bread
Thinly slice the onions. I like to cut mine in half first then thinly slice each half. Melt butter in pot. Place all onions in the pot and allow to cook until translucent. This typically takes 8- 10 minutes on medium heat. Stir frequently. Once onions are translucent pour 8 cups of beef broth (I make my own as often as I can but when I run out I just use store bought low sodium beef broth.) Allow to simmer for 30 minutes. While soup simmers thinly slice crusty french bread and toast in the oven. I like to toast mine by coating both the front and back with coconut oil and laying on a baking sheet in a 350* oven for 5-10 minutes per side. Once the soup has simmered for at least 30 minutes and the bread is toasted fill *oven safe* bowls with soup, place a piece of toasted bread on top and cover with slices of gouda cheese. Broil in the oven until the cheese is melted and brown around the edges. remove and serve.
Now I don't happen to have oven safe bowls so I have skipped the last step and just placed the cheese over the hot bread and soup with lovely results but for authentic soup you need to broil the cheese so it melts over the entire bowl of soup.