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

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

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.