Ingredients:
1 - 10 oz Loaf D'Italiano Garlic Bread
2 Large Sweet Onions
2 Large Red Onions
8 Slices of Gruyere Cheese
1 Cup of Mozzerella Cheese
4 Tablespoons of Butter
1 - 48 oz can Chicken Broth
1 - 14 oz can Beef Broth
1/2 cup red wine
1 Tbsp. Worcestershire sauce
1 Tbsp. Balsamic Vinegar
Spices: 1 tsp. of Salt
Salt & Pepper to taste
1 Bay Leaf
1 Sprig of Fresh Thyme
2 Sprigs of Fresh Parsley
Directions:
Thinly slice the onions. Melt butter in a large pot over medium-high heat. Add onions and salt and cook for 35 minutes until caramalized.
Blend chicken and beef broth, red wine, Worcestershire sauce into pot with caramalized onions. Bundle parsley, tyme, and bay leaf with twine and add to pot. Simmer on medium heat for 20 minutes. Discard the herbs, add vinegar and salt & pepper to taste. Cover pot, and reduce heat to low.
Open D'Italiano Garlic Loaf and lay flat with buttered side up on baking sheet. Pre heat oven to broil and broil loaf for approximately 2-3 minutes or until golden brown.
Leave broiler on.
Place 4 oven safe dishes on a baking sheet, and laddle soup into oven safe bowls. Fill each to 2/3 full with soup and add 2 wedges of D'Italiano Garlic Bread after it has toasted in oven. Place 2 slices of Gruyere cheese and 1/4 of the Mozzerella on each (about 1/2 of the Garlic bread should be submersed in soup and covered with cheese). The rest can remain out.
Broil for 4-5 Minutes (on bottom rack) or until bubbly and golden brown. If desired, serve with additional toasted D'Italiano Garlic bread on side. DELICIOUS!