french fusion onion soup

1/3 cup olive oil
2 large sweet onions, cut into rings
4 cloves garlic, thinly sliced
1/4 cup balsamic vinegar
8 cups low-sodium beef broth
1/2 teaspoon prepared wasabi
4 slices sourdough bread
7 ounces Swiss cheese, shredded

1. Heat olive oil in a frying pan over medium heat. Cook onions and garlic for 40-45 minutes until very tender and golden. Add balsamic vinegar and cook for another 2-3 minutes to allow sauce to reduce. Add beef broth and wasabi. Stir well, cover and cook for 20 minutes, stirring occasionally.

2. Meanwhile, cut bread slices to size for the serving bowls. Use cut-off ends to make croutons. Toast the bread and croutons under the broiler (set at high) until brown and crisp.

3. Ladle soup into bowls. Flot a piece of toast in each bowl. Top with croutons and a handful of shredded cheese. Place the bowls under the brioler until cheese is bubbly and browned. Be careful; bowls will be very hot.