Better then French Onion Soup

This recipe calls for Gruyere cheese, but Swiss cheese also works.

Ingredients:

• 2 tbsp. butter
• 1 large yellow onion, thinly sliced
• 2 medium red onions, thinly sliced
• 2 tbsp. sugar
• 1/3 cup balsamic vinegar
• 3 cloves garlic, minced
• 2 14.5-ounce cans beef broth
• 2 green onions, thinly sliced
• 1/2 tsp. kosher salt
• 4 1/2-inch-thick slices French bread, toasted
• 4 ounces Gruyere cheese, shredded

Directions:

In a large saucepan melt butter over medium heat. Add onions, sugar, balsamic vinegar, and garlic. Cook and stir until onions are just tender. Reduce heat to low. Cook onion mixture for 20 to 25 minutes or until onions are golden and balsamic vinegar is absorbed. Stir in broth, green onions, and salt; heat through. Preheat broiler. Ladle soup into four broiler-proof bowls. Place one slice of French bread atop each soup serving. Sprinkle with shredded cheese. Broil about 3 minutes or until cheese is light brown and bubbly

Number of Servings: 4 adult servings

Notes from the Cook: Serve immediately Options: Butter can be substituted with olive oil You can additionally drop in ? t sesame oil for a richer flavor Balsamic vinegar can be substituted with ? c white wine My preference is to have 1 clove of garlic per person French bread can be substituted with croutons, broil 3 minutes This soup is a perennial favorite and is requested at least once a month. Served with any main dish, it supports every dish I have served, both meat and vegetarian dishes.