Ingredients
2 tablespoons butter1 tablespoon olive oil6 medium sweet onions, thinly sliced (about 6 cups)1/2 teaspoon minced fresh rosemary1/4 teaspoon salt, divided1/4 teaspoon pepper, divided6 cups beef broth1/2 cup white wine or additional beef broth1 tablespoon balsamic vinegar1 cup grape tomatoes, quartered1/2 cup fresh basil leaves, thinly sliced1/4 cup grated Parmesan cheese1/2 teaspoon garlic powder5 slices day-old French bread (1-1/2 inches thick), toasted5 slices part-skim mozzarella cheese
Preparation
In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through.
Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet.
Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.
