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Ingredients:

Serves 4

2 Tbs. extra-virgin olive oil
1 Tbs. minced garlic
8 cups thinly sliced onions
Gray salt
1 Tbs. finely chopped fresh sage
1/4-cup balsamic vinegar
4 cups chicken stock
1/2-recipe Panzanella croutons
1/4-lb. Fontina cheese, thinly sliced

Directions:

1. Heat the olive oil in a large skillet over high heat. Add the garlic and cook briefly to release its fragrance.
   
2. Add the onions and a little salt to help the onions release their liquid. Cook briskly, stirring often for about 7 minutes.
   
3. Reduce the heat to moderate and cook, stirring occasionally, until the onions are golden brown (about 25 minutes more).
   
4. Add the sage and vinegar and cook until the liquid evaporates.
   
5. Add the stock and simmer for 10 minutes.
   
6. Preheat the broiler and transfer the soup to a flameproof serving dish.
   
7. Bring the soup to a boil on top of the stove.
   
8. Top with the croutons, then with the Fontina.
   
9. Broil until the cheese melts. Serve immediately.