1/4 c. Butter Olive Oil
6 lg. red onions, thinly sliced
2 tsp. salt
1/4 c. Oregano White Balsamic
2 Tbsp. soy sauce
2 Tbsp. SMAK DAB Honey Horseradish Mustard
6 c. water
1/8 tsp. freshly ground black pepper
6 slices French bread
Herbes de Provence Olive Oil for brushing on bread
3/4 c. grated parmesan cheese
Heat a large pot over medium heat for one minute. Add the Butter Olive Oil to a pan; add the sliced onions, and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown.
Add the Oregano White Balsamic, soy sauce, and mustard, stir well, and cook for 5 minutes. Pour in the six cups of water, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
Meanwhile, preheat the oven to 350F. Brush with Herbes de Provence Olive Oil, then arrange on a baking sheet and toast for a few minutes. Top with cheese broil, about 30 seconds.
Remove the sheet, turn off the heat, and set aside. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.
Tested in Soups & Stews cooking class
Note: Try this soup with any balsamic vinegar of your choice to play with the flavour!