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.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1317.3 mg, Sugar 11.5 g
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