Italian Onion Soup

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped garlic
• 8 cups thinly sliced onions
• 1/4 teaspoon gray salt or sea salt
• 1 tablespoon finely chopped fresh sage leaves
• 1/4 cup Progresso(R) balsamic vinegar
• 1 (32 ounce) carton Progresso(R) beef broth
• 4 (3/4 inch thick) slices Italian country bread
• 1 cup shredded mozzarella cheese

1. In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
2. Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.
3. Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.

extravirgin olive oil, garlic, onions, gray salt, sage, progressouae balsamic vinegar, beef broth, italian country bread, mozzarella cheese

Taken from www.allrecipes.com/recipe/215952/italian-onion-soup/ (may not work)