Made with our Calivinegar Barrel-Aged Balsamic Vinegar
Servings: 8 | Prep Time: 15 min | Total Time: 1 hour 30 min
- INGREDIENTS
- INSTRUCTION
- 2 tablespoons salted butter
- 3-4 large Vidalia onions, peeled and sliced
- 1 clove garlic, peeled and minced
- 2 teaspoons minced fresh thyme
- 8 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon Calivinegar Barrel-Aged Balsamic Vinegar
- Salt and pepper, to taste
- 1 baguette, sliced into ¾-inch thick rounds
- 8 ounces Swiss or Gruyere cheese, shredded
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onions and sauté for 20 minutes, stirring frequently.
- Add the garlic and sauté 10 minutes more.
- Add the thyme and 1 cup of the beef broth. De-glaze the pan, stirring to loosen the cooked pieces on the bottom.
- Add the remaining beef broth, Worcestershire sauce and bay leaf. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes. Stir in Calivinegar Barrel-Aged Balsamic Vinegar and season with salt and pepper. Discard bay leaf.
- Adjust an oven rack to the middle position and heat the oven to 400°F. While the soup is simmering, arrange the bread slices on a baking sheet and toast in the oven just until barely browned (about 5 minutes). Remove and set aside.
- Switch the oven to the broiler. Place oven-safe soup bowls on a rimmed baking sheet. Ladle soup into the bowls. Top each bowl with 2 slices of toast and sprinkle with about . cup of cheese. Place in oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve and enjoy!
Barrel-Aged Balsamic Vinegar
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