Caramelized Balsamic Onion Soup

French onion soup is among the favorites at our house . . . rich broth, savory onions, crunchy croutons, and melted cheese. Yum! Our “twist” on this week’s recipe is to caramelize the onions before adding the other ingredients. We choose our Wild Mushroom Sage EVOO because the “earthy” flavor pairs nicely with the onions and helps caramelize them beautifully. After the onions slowly cook for 30-45 minutes you’ll stir in our Aged Tangerine Balsamic Vinegar and continue cooking for another 10 minutes which allows the vinegar to reduce and intensify in flavor. The additional ingredients are then added and you’ll simmer the soup for another hour. The soup is finished with crunchy croutons made with ciabatta bread and our Wild Mushroom Sage EVOO and then sprinkled with cheese before being placed under the boiler to melt the cheese.