Balsamic Glazed French Onion Soup

Ingredients

• 4 large Yellow onions, thinly sliced
• 4 tablespoons Unsalted butter
• 3 tablespoons Aged balsamic vinegar
• 6 cups Beef stock
• 0.5 cup Dry white wine
• 3 pieces Fresh thyme sprigs
• 1 loaf French baguette, sliced
• 1.5 cups Gruyère cheese, shredded
• 2 cloves Garlic, minced
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the sliced onions and cook for 30-40 minutes, stirring occasionally, until they are deep golden brown.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Deglaze the pot by pouring in the balsamic vinegar and white wine, scraping up all the brown bits from the bottom.

5. 5

   Add the beef stock and thyme sprigs, then bring the soup to a simmer for 20 minutes.

6. 6

   Remove the thyme sprigs and season the broth with salt and pepper to taste.

7. 7

   Ladle the soup into oven-safe bowls and top each with a slice of toasted baguette and a generous handful of Gruyère.

8. 8

   Broil the bowls in the oven for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.