1. Heat the olive oil in a large skillet over high heat. 2. Add the garlic and cook briefly. 3. Add the onions and a dash of salt. 4. Cook over med-high heat and stir, approximately 7 minutes Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown. 5. This will take about 25 minutes. 6. Add the sage and vinegar and cook until the liquid evaporates. 7. Add the stock and simmer for 10 minutes. 8. Turn on the broiler. 9. Ladle the soup into 4 flameproof serving dishes. 10. Top with the croutons and cheese. 11. Broil until the cheese melts, then serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
