Tuscan Onion Soup

2 red onions, diced

2 sweet yellow onions, diced

2 shallots, diced

2 cloves garlic

2 T butter

1 T olive oil

2-3” sprigs rosemary

¼ cup white wine

6 c broth (chicken, beef, vegetable)

3 T cornstarch

2 T balsamic vinegar

1 bay leaf

1 tsp black pepper

1 tsp salt

4 slices French bread

2 T olive oil or softened butter mixed w/ 1 tsp crushed garlic

2 c shredded mozzarella cheese

In a large dutch oven or oven-proof pot, heat butter and olive oil over medium heat. Add onion and sauté for 10 mins. Lower heat to low and add one sprig of rosemary to the pot. Let onions caramelize over 45 min to one hour, stirring occasionally, until onions are deep in color. Raise heat back to medium-high and add white wine, scraping down any brown bits in the pan. Dissolve cornstarch in broth and balsamic vinegar, and then add to the onion mixture along with last sprig of rosemary and garlic. Bring to a boil then cut heat to a simmer.  Let simmer for 30 mins, adding salt and pepper to taste.

Set oven to low broil. Spread garlic infused oil/butter over bread. Broil on a baking sheet until golden. Top with cheese and broil another 2 to 3 minutes till cheese is melted and bubbling.

Remove rosemary and bay leaf and divide soup among four soup bowls, and top with one of the toasts. Serve immediately.