French Onion Soup With an Italian Attitude

"In Rachael Ray's Book of 10"
 
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Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Preheat the broiler to high.
  • Heat a large deep pot over medium to med-high heat; add in olive oil and butter.
  • When the butter melts, start adding the onions as you slice them.
  • Season with salt, pepper, and rosemary.
  • Cook the onions 15-18 minutes, until tender, sweet, and caramel colored, stirring often.
  • If you find the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.
  • While the onions are cooking, make the topping: in a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper.
  • Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the toast with the crushed garlic clove.
  • Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot.
  • Add in the stock; cover to bring to a quick boil.
  • Arrange 4 small, deep soup bowls or crocks on a cookie sheet.
  • Once the soup reaches a boil, ladle it into the bowls.
  • Float a toasted bread slice on each serving and cover each toast with a mound of grape tomato mixture.
  • Top with 2 slices of the mozzarella cheese.
  • Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.

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