Categories: Main Dish, Rachael Ray, Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 6 medium onions, thinly sliced
• salt
• black pepper
• 1 sprig rosemary, leaves removed and finely chopped
• 1/2 pint grape tomatoes, halved
• 1/2 cup fresh basil, torn into pieces (about 10 leaves)
• 1/4 cup shredded parmigiano-reggiano cheese
• 4 thick slices crusty bread
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1/2 cup white wine
• 6 cups beef stock 8 slices fresh mozzarella cheese

Directions

1. Preheat the broiler to high.

2. Heat a large deep pot over medium to med-high heat; add in olive oil and butter.

3. When the butter melts, start adding the onions as you slice them.

4. Season with salt, pepper, and rosemary.

5. Cook the onions 15-18 minutes, until tender, sweet, and caramel colored, stirring often.

6. If you find the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.

7. While the onions are cooking, make the topping: in a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper.

8. Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the toast with the crushed garlic clove.

9. Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot.

10. Add in the stock; cover to bring to a quick boil.

11. Arrange 4 small, deep soup bowls or crocks on a cookie sheet.

12. Once the soup reaches a boil, ladle it into the bowls.

13. Float a toasted bread slice on each serving and cover each toast with a mound of grape tomato mixture.

14. Top with 2 slices of the mozzarella cheese.

15. Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.

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