Italian Onion Soup

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped garlic

8 cups thinly sliced onions

¼ teaspoon gray salt or sea salt

1 tablespoon finely chopped fresh sage leaves

¼ cup Progresso® balsamic vinegar

1 (32 ounce) carton Progresso® beef broth

4 (3/4 inch thick) slices Italian country bread

1 cup shredded mozzarella cheese

In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.

Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.

Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.