Italian Onion Soup

• 2 tablespoons extra virgin olive oil
• 1 tablespoon garlic, finely chopped
• 8 cups sweet onions, thinly sliced
• 1/4 teaspoon sea salt or 1/4 teaspoon gray salt
• 1 tablespoon finely chopped fresh sage leaf (or 1 t dried sage leaves)
• 1/4 cup balsamic vinegar
• 32 ounces beef broth
• 4 slices italian country bread, 3/4 inch thick slices
• 1 cup mozzarella cheese, shredded

1. In 12-14-inch skillet, heat oil over medium-high heat.
2. Add garlic; cook and stir until garlic begins to brown but not burn.
3. Stir in onions and salt.
4. Cook about 7 minutes.
5. Reduce heat to medium.
6. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
7. Stir in sage and vinegar.
8. Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
9. Stir in broth.
10. Simmer over medium heat 10 minutes, stirring occasionally.
11. Meanwhile, set oven control to broil.
12. Sprinkle bread with cheese; place on cookie sheet.
13. Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
14. Place 1 slice of bread on each serving of soup.

extra virgin olive oil, garlic, sweet onions, salt, sage leaf, balsamic vinegar, beef broth, italian country bread, mozzarella cheese

Taken from www.food.com/recipe/italian-onion-soup-360039 (may not work)