Created for our Lavender Dark Balsamic Vinegar:
Ingredients
3 Sweet onions, halved & thinly sliced
3 Tbsp Herbs de Provence Olive Oil, divided
Sea salt & black pepper
1/4 cup water
3 Tbsp Pomegranate Dark Balsamic Vinegar, divided
4 Cup broth (chicken or veg or beef, your favourite will work here)
1 ‘day old’ baguette
Gruyere or mozzarella cheese
Directions
Add 2 Tbsp Herbs de Provence Olive Oil to a large pot & heat over high heat.
Add the onions, stir to coat, add sea salt & black pepper, drop the temperature to LOW, cook uncovered, stirring occasionally for 10 – 15 minutes until onions are browning.
Mix water & 2 Tbsp Pomegranate Balsamic together and stir into the onions. Raise heat to med-high, continue cooking for 5 – 10 minutes, stirring frequently, until most of the liquid has evaporated.
Stir in the broth, cover, reduce heat and simmer for 15 minutes, then add the remaining Pomegranate Balsamic. Preheat oven to 425F degrees.
Cut a 6″ piece of baguette into ½” cubes (for 4 servings), toss remaining Herbs de Provence Olive Oil to coat the bread. Put on the top rack in the oven for 5 minutes. Take out, set oven to broil and carefully build 4 piles of croutons. Top each pile with 1 Tbsp of grated cheese, return to oven and broil until cheese is melted and browning.
Ladle soup into 4 bowls and use a spatula to place croutons/cheese on each bowl and serve. (4 servings plus extra)