Onion Soup With Sage Brown Butter, Croutons, And Grated Lemon Peel

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12 tablespoons (1 1/2 sticks) butter, divided

24 cups thinly sliced onions (about 5 3/4 pounds)

8 cups (or more) low-salt chicken broth

1 1/2 cups 1/2-inch pieces torn crustless country-style bread

16 fresh sage leaves

1 1/2 tablespoons (or more) Sherry wine vinegar

2 teaspoons finely grated lemon peel

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