Add To Favorites
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.
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.
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.
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.