Vidalia Onion Soup with Boursin Toast

6 tablespoons unsalted butter

2 ½ pounds (about 4) Vidalia onions, thinly sliced

6 cups stock (beef, chicken or vegetable)

6 tablespoons Toasted Onion Herb

1 cup wild rice, cooked

1 loaf French Bread, or other rustic bread, sliced into 12- 1/2 inch slices

2 tablespoons extra virgin olive oil

1 pkg, Boursin cheese

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1. In a 4-5 quart saucepan or Dutch oven medium-low heat, melt the butter.

2. Stir in the onions to coat in the butter, and cover. Turn heat to low and allow the onions to cook for 15 minutes.

3. Uncover the pot, and raise the heat to medium. Season the onions with salt and pepper. Cook for 15 minutes, stirring frequently, until they are tender and amber brown in color.

4. Add the stock and Toasted Onion Herb seasoning. Simmer for 20 minutes.

5. For the bread, heat the oven to 400°F. Place the baguette slices on a baking sheet and brush the baguette slices with olive oil. Bake for 5-10 minutes or until lightly brown.

6. Remove baguette slices from oven and immediately spread with boursin cheese.

7. To serve, ladle soup into bowls, add 2 tablespoons rice and top with a boursin baguette slice.

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