Directions

1. Melt butter in a large pot over medium-high heat.

2. Add onions and 1 Tbsp of Classic Caramelised Balsamic Vinegar, put the lid on and turn down to low-medium heat. Cook for 30 minutes, stirring occasionally until caramelised.

3. Add the chicken stock, French Onion Seasoning and red wine and simmer for a further 20 minutes, stirring occasionally.

4. Cover and keep over low heat while preparing the bread.

5. Preheat oven grill.

6. On a baking tray layout bread and grill both sides until toasted.

7. Remove from heat but do not turn off grill.

8. Arrange 4 large oven-proof bowls in a shallow baking tray.

9. Fill each bowl 2/3 full with hot soup and top each with 1 slice toasted bread, 1 slice of your preferred cheese, 1/4 of the mozzarella cheese and a light sprinkling of French Onion Seasoning.

10. Drizzle with the remaining Classic Caramelised Balsamic Vinegar.

11. Grill 5 minutes or until bubbly and golden brown.
    

12. As it melts the cheese will melt over the side of the bowl created a golden seal.

13. Serve immediately.