Italian Onion Soup!

Adapted from Michael Chiarello’s Casual Cooking. I couldn’t help but miss the butter!
1Tbls Olive Oil
1 Tbls Butter
8 Cups of Onion(3 to 4 med to lrg)
1 Tbls minced Garlic
1 Tbls of chopped Fresh Sage
1/4 balsamic vinegar
4 C Chicken  Stock
Sliced Fontina cheese
1/2 Tbls Beef Base
1 Tbls Sherry
Heat oil and butter in a dutch oven. Add onions and a pinch of salt.
Cook for about 25 min until golden brown.
Add Sage and Vinegar and cook until the vinegar has evaporated.
Add stock and beef base and simmer 15 min. Stir in sherry.
Preheat your broiler. Transfer soup to oven safe bowls. Top with
croutons and a slice of fontina broil until cheese  is melted.

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