Italian Onion Soup

Italian Onion Soup

I use this terrific, nourishing soup as a filling weeknight supper. Use any combination of onions you like, making it great all year long: yellow onions, red onions, leeks, shallots, cipolline, even green onions. And when it is cold outside, I caramelize the onions longer for deeper flavor.

Calories
349 Calories

Recipe Instructions

Step 1
In 12- to 14-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions and salt. Cook about 7 minutes. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
Step 2
Stir in sage and vinegar. Cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated. Stir in broth. Simmer over medium heat 10 minutes, stirring occasionally.
Step 3
Meanwhile, set oven control to broil. Sprinkle bread with cheese; place on cookie sheet. Broil with tops 4 to 6 inches from heat until cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.
Italian Onion Soup
Italian Onion Soup
Italian Onion Soup
Italian Onion Soup

Ingredients

  • 1 cup shredded mozzarella cheese
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons extra-virgin olive oil
  • 8 cups thinly sliced onions
  • ¼ teaspoon gray salt or sea salt
  • 1 tablespoon finely chopped fresh sage leaves
  • ¼ cup Progresso® balsamic vinegar
  • 1 (32 ounce) carton Progresso® beef broth
  • 4 (3/4 inch thick) slices Italian country bread

Categories

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