Italian Onion Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon garlic, finely chopped
8 cups sweet onions, thinly sliced
1/4 teaspoon sea salt or 1/4 teaspoon gray salt
1 tablespoon finely chopped fresh sage leaf (or 1 t dried sage leaves)
1/4 cup balsamic vinegar
32 ounces beef broth
4 slices italian country bread, 3/4 inch thick slices
1 cup mozzarella cheese, shredded

Preparation

In 12-14-inch skillet, heat oil over medium-high heat.
Add garlic; cook and stir until garlic begins to brown but not burn.
Stir in onions and salt.
Cook about 7 minutes.
Reduce heat to medium.
Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
Stir in sage and vinegar.
Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
Stir in broth.
Simmer over medium heat 10 minutes, stirring occasionally.
Meanwhile, set oven control to broil.
Sprinkle bread with cheese; place on cookie sheet.
Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
Place 1 slice of bread on each serving of soup.