Italian Onion Soup
Nutrition :
242 calories,
4 stars -
based on 374 reviews
Yield : 4 servings
Ingredients
-
2 tablespoons extra-virgin olive oil1 tablespoon finely chopped garlic8 cups thinly sliced onions¼ teaspoon gray salt or sea salt1 tablespoon finely chopped fresh sage leaves¼ cup Progresso® balsamic vinegar1 (32 ounce) carton Progresso® beef broth4 (3/4 inch thick) slices Italian country bread1 cup shredded mozzarella cheese
Directions
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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.
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