Onion Soup Gratin
A caramelized onion soup, with a splash of balsamic vinegar, served over toasted bread topped with shredded Swiss cheese and broiled until melted and golden.
3 tablespoons butter
4 onions, thinly sliced
2 tablespoons granulated sugar
4 cups beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 slices of French bread, toasted
1 cup shredded Swiss cheese
- In a large soup pot over medium heat, melt the butter. Add onions, cover, and slowly cook until soft and translucent, stirring occasionally, about 15 minutes. Add sugar and continue to cook until caramelized and rich brown in color, about 10 more minutes. Stir in broth, vinegar, salt and pepper to taste. Simmer, covered, for 20 minutes.
- Heat broiler. Ladle soup into oven proof bowls. Top each with a piece of toasted bread and 1/4 of the cheese. Broil until cheese is melted and golden. Be careful removing bowls from broiler. Serve hot.
Makes 4 servings.