Italian Onion Soup recipe

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Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
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
1 cup shredded mozzarella cheese

Nutrition Info

348.8 calories
carbohydrate: 44.9 g
cholesterol: 18.1 mg
fat: 12.8 g
fiber: 4.1 g
protein: 13.8 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1317.3 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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