French Onion SoupBless the French for This One

• 1 tablespoon butter
• 3 large yellow onions, very thinly sliced
• 1 teaspoon balsamic vinegar
• 3 2/3 cups beef broth (two 14 1/2-ounce cans)
• 1/2 cup whole-wheat croutons
• 1/4 cup grated Parmesan cheese

1. Preheat a nonstick Dutch oven over medium-high heat.
2. Add the butter and onions.
3. When the butter has melted, stir, cover, and cook until the onions are limp and beginning to brown, 4 to 5 minutes.
4. Stir in the vinegar.
5. Add the broth, and bring to a boil.
6. Reduce the heat to low, re-cover, and cook for 20 minutes more.
7. Divide the croutons among 4 warmed soup bowls, ladle the soup on top, and sprinkle 1 tablespoon Parmesan cheese over each.

butter, yellow onions, balsamic vinegar, beef broth, croutons, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/french-onion-soup-bless-the-french-for-this-one-391443 (may not work)