Onion Soup

This had all the makings of  a disaster. Really. I looked at dozens of recipes and couldn't settle on one. I forgot to get beef broth. I had last minute ideas. Well, all things considered it turned out almost right. I'll tell you what I did, and what I should have done:

Mmmmm... soup!

Ingredients:

2 Tbsp. Olive oil
2 Large onions, cut into large pieces
1 Clove of garlic, minced
1 Bay leaf
8 Cups (2 liters) chicken broth (I use low-fat and low-sodium)
1/2 cup white wine
1/8 cup balsamic vinegar
1 Tbsp. Soy sauce (I use low-sodium)
Worcestershire sauce to taste

Heat the oil in a large pot. Add the onions and garlic. I cooked the onions until they were soft and somewhat translucent. this turned out well, but I think I should have cooked them until they were softer an almost transparent. In any case, you want to stir them constantly so they won't burn.

When they're close to done, add the wine, soy sauce and vinegar. For the sake of convenience, it would be best to combine them in a cup or bowl beforehand. Reduce the heat to medium and keep cooking and stirring for a few minutes, until the liquid is reduced to about half.

Add the chicken broth and the bay leaf. Reduce the heat to minimum and bring to a slow boil, stirring on occasion. When it boils, add the Worcestershire if you like. Let it simmer for a few minutes and remove from the heat.

I have it plain out of the pot, but there's no reason you can't add a slice of garlic bread and grated cheese on top. If the soup's not hot enough to melt the cheese, you can pop it in an oven for a minute or two, I suppose (I haven't tried it). Or just add some croutons.