Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons canola oil
1/4 teaspoon salt
2 tablespoons flour
¼  tablespoon ground black pepper
2  cups sliced onion	Washed, peeled and sliced
8 cups reduced sodium chicken broth
1 tablespoon Balsamic vinegar
8 slices French bread, toasted.
8 slices Swiss or Gruyere cheese
1 cup shredded Asiago or Mozzarella  Cheese
1/4 teaspoon Paprika

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat. Add the onions. Cook until tender
2	Add flour and pepper. Cook for 5 minutes
3	Add chicken broth and Balsamic vinegar. Bring to a boil.
4	To serve, ladle soup into  crock bowls. Top with bread and cheese. Preheat oven broiler. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted French bread and cheese. Sprinkle with paprika. Broil 5 minutes or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.	Cook until internal temperature reaches 135°F.