Caramelized Balsamic Onion Soup

Ingredients:

3 tablespoons Wild Mushroom Sage EVOO

3 large sweet onions, thinly sliced (about 12 cups)

2 teaspoons salt

½ cup Aged Tangerine Balsamic Vinegar

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

8 cups water

1 teaspoon freshly cracked black pepper

1 teaspoon dried sage

½ teaspoon garlic powder

¼ teaspoon ground cayenne pepper

1 cup cubed ciabatta bread (1 ½ inch cubes)

1 tablespoon Wild Mushroom Sage EVOO

¼ teaspoon salt

1 cup shredded Swiss cheese

Directions:

Heat a large stockpot over medium heat.  Add 3 tablespoons Wild Mushroom Sage EVOO, sliced onions, and salt.  Sauté over medium heat until the onions soften and turn golden brown, stirring often (about 30-45 minutes).  Stir in Aged Tangerine Balsamic Vinegar and cook for an additional 10 minutes.  Add Worcestershire sauce, soy sauce, water, and seasonings.  Cover and simmer for about an hour, stirring occasionally. 

While soup is simmering, toss together ciabatta cubes and 1 tablespoon Wild Mushroom Sage EVOO.  Preheat a skillet over medium-high heat.  Add bread cubes and cook until golden brown (turning often).  Sprinkle with salt and set aside.

To serve:  Preheat oven broiler.  Ladle soup into oven safe individual bowls or ramekins.  Place a few toasted ciabatta cubes on top of soup and generously sprinkle with shredded Swiss cheese.  Broil until cheese melts.  Enjoy!