Ingredients:

• 1 tablespoon vegetable oil
• 2 medium onions, thinly sliced (8 ounces total)
• 4 cups reduced sodium beef or vegetable broth
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried thyme leaves
• 4 cups frozen shredded Idaho® hash browns
• 4 thin slices crusty bread, lightly toasted
• 4 tablespoons grated Gruyere or mozzarella cheese

Directions:

1. In a large skillet, heat oil over medium-low heat. Add the onions and cook for 15 minutes, stirring frequently, until browned on edges.
2. Meanwhile, in a large saucepan combine the broth, vinegar, Worcestershire sauce and thyme and bring to a boil over high heat. Boil 8-10 minutes or until reduced to 3 cups. Add the hash browns and onions, return to a boil, reduce heat to a simmer and cook, uncovered, 10 minutes or until potatoes are tender.
3. Divide the soup into 4 bowls, topping each with 1 slice of toasted bread and 1 tablespoon of cheese.