Ingredients:

• 3 large Vidalia sweet onions
• 1 quart of Beef Broth - low sodium
• 1-oz. of balsamic vinegar
• 1-oz. of olive or canola oil
• 8 oz. of Gruyere or Swiss cheese
• 4 oz. of Sharp Provolone cheese
• 2 oz. of croutons
• 1 oz. of grated Parmesan cheese
• 1 tsp. of crushed red pepper
• 1 tsp. fresh ground black pepper
• 2 cloves of fresh garlic, minced
• 1 tsp. of Italian Seasoning

Using a large pot, hopefully a ceramic-coated cast iron pot, add the olive or canola oil and heat to medium low. Chop the large onions and throw them in the pot, stirring to coat them in the oil right away. On low heat, stir frequently and reduce them to a glistening brown, actually caramelizing them down to almost a sugary paste. Add the balsamic vinegar right at the end, and let it mostly boil off to condense the flavor before adding the beef broth. Add the red pepper, black pepper, garlic and Italian seasoning.

Add the beef broth, and bring to a low simmer.

Pre-heat oven to broil. The hotter the oven, the better.

When simmering hot, use a ladle to add equal proportions to two nice oven-safe "handled" soup crocks. Best to put them on a cookie sheet in the oven in case they overflow with cheese. The handles are important, just for safe "handling" of course. :)

Broil the crocks in the oven until the cheese is golden brown and the soup is bubbling though.

Remove, let cool so you don't scald your mouth, and enjoy!

P.S. My awesome Mom, Judy, first taught me how to make this, and I have modified it since then for my own fun.

PHOTOS:

Brown the onions until they reduce and look about this color: