Italian Onion Soup

Italian Onion Soup

4

"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."

Ingredients

servings 349 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

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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.

Footnotes

  • Recipe by Michael Chiarello for Progresso(R) Foods
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Reviews

4
  1. 5 Ratings

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This was super good! I tweeked it with some ideas from the French Onion Soup VII recipe on this site. I used butter instead of oil and veg broth instead of beef broth. I also just put a regula...

Tried this tonight and it was yummy! I made it just as directed with just a couple of exceptions. I like my soup salty so I added an extra 1/4 tsp of salt, and I put a square of bread with moz...

i thought this was very good. i used white, vidalia, and red onions. and i used a slice of sour dough with mozzarella on top.