French Onion Soup

Directions

1. Preheat oven to 400 degrees. Cut baguettes into 16 1/2-inch slices. Brush both sides with remaining Fustini's Garlic olive oil and place on a parchment-lined baking sheet. Bake 3-5 minutes per side or until toasted golden brown.
2. Preheat broiler. Place 8 ramekins on a rimmed baking sheet and put 2 toasted baguette slices into each bowl. Ladle hot soup on top of baguette slices and top with cheese. Place baking sheets 4 inches from heat and broil until cheese is melted and a few brown spots appear on it. Serve immediately.
3. In a large stockpot, heat 3 tablespoons of Fustini's Garlic olive oil over medium heat. Add onions and cook until softened, 10-12 minutes, stirring often. Reduce heat to medium-low and cook onions an additional 30-40 minutes, until deep golden brown and caramelized, stirring occasionally and adding garlic about 1/2 way through.
4. Stir in Fustini's 18 Year balsamic and bring to a boil, cooking until the liquid is reduced by half. Add beef broth, salt and pepper and return to a boil. Reduce heat to a simmer and cook 1 hour, stirring occasionally. Stir in Fustini's Vinoso vinegar.