American Onion Soup

For 2 main course servings or 4 first course servings:
Peel, halve and coarsely chop one large Vidalia onion. Saute in bacon fat 20 minutes until it begins to soften. Sprinkle with 1 tsp sugar and continue cooking until it is quite soft and caramelized. Add 3 cups chicken or turkey stock and two mashed cloves of roasted garlic, 1 tsp chili powder and ¼ tsp celery seed. Simmer 15 minutes, stirring occasionally.
Meanwhile, shred 2 cups Velveeta or American cheese and fry 4 slices of bacon. Crumble the bacon. Preheat broiler. Fill a serving bowl with Texas Toast croutons and ladle soup over. Spread a generous amount of shredded cheese over and sprinkle lightly with chili powder. Add crumbled bacon and broil until cheese is melted and beginning to brown around the edges. Serve immediately. (For an extra kick, use pepperjack cheese and garnish with chopped jalopeno instead of bacon. C’mon – I dare you.)
Suggested side dishes: Tossed Salad, fresh fruit for dessert.

Suggested next courses: Grilled steaks, sweet corn on the cob, loaded baked potato.