Italian Onion Soup

3 Reviews

“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.” - by Progresso®

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
8 cups thinly sliced onions
1/4 teaspoon gray salt or sea salt
1 tablespoon finely chopped fresh sage leaves
1/4 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

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Directions

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.
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.
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.

Reviews (3)

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MindyB

Oct. 9, 2012

"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 regular slic..." See moree of bread on top along with a slice of muenster cheese and broiled. Super good. My husband and I both had a bowl and it seemed like the leftovers will feed us several more times."

KittyMcD

Sep. 9, 2011

"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 mozzarell..." See morea on top in the bottom of each individual crock and microwaved to melt the cheese before adding the soup; I then put another square of bread on top the soup and covered the entire top of each crock with more mozzarella and melted the cheese on the crocks under the broiler until each was ever so slightly browned. The recipe says it serves four but I used two fairly large individual bean-pot crocks and it was the perfect amount to fill both with room for the bread besides. Very hearty and filling, a meal in itself. I will definitely make this again but may try swiss cheese on top next time as many similar recipes call for swiss. If you like onion soup as prepared in fine restaurants, you'll like this; it's easy to make and tasty too!"