Italian Onion Soup

Name: Italian Onion Soup
Yield: 4 servings
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

Rating: 4.63 stars

8 Ratings
6 Reviews
4 Photos

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

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Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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.
Step 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.

Tips

Recipe by Michael Chiarello for Progresso(R) Foods

Nutrition Facts

Per Serving:

349 calories; protein 13.8g; carbohydrates 44.9g; fat 12.8g; cholesterol 18.1mg; sodium 1317.3mg. Full Nutrition

Reviews (6)

Most helpful positive review

MindyB

10/09/2012

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 slice 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. Read More

Helpful

(5)

8 Ratings

5 star values: 6
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MindyB

10/09/2012

Helpful

(5)

KittyMcD

09/09/2011

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 mozzarella 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! Read More

Helpful

(4)

mcol0314

10/06/2013

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. Read More

Helpful

(2)

Heather B

11/26/2012

I tried this recipe tonight with leeks and faux beef broth since we are vegetarian and it was fantastic! Read More

Helpful

(1)

Mark Dennis

11/05/2019

OMG. Best onion soup EVER! As usual I made some slight modifications substituting Swiss Gruyère in place of the recipe s shredded mozzarella. Why? Because Gruyère is what I had on hand (you ve done it too ). I also added a splash of red wine during the last 5 minutes of cooking. Why?Because I like red wine that s why. Michael David Winery s Petite Petit if you wish to replicate my gustatory experience. You re welcome! Read More

Helpful

(1)

baker

02/06/2017

I loved this!! I made my own vegetarian immigration beef broth with 8 cups of water and adding tamari Worcester sauce vegetarian immigration chicken soup stock garlic powder cracked black pepper and table salt. I also topped off the baguette slices with shredded mozarella mild cheddar and provolone cheese. Read More

Back to Italian Onion Soup

All Reviews for Italian Onion Soup

- of Reviews

Italian Onion Soup

Servings Per Recipe: 4
Calories: 348.8

% Daily Value *

protein: 28 %

carbohydrates: 15 %

dietary fiber: 16 %

sugars:

fat: 20 %

saturated fat: 21 %

cholesterol: 6 %

vitamin a iu: 3 %

niacin equivalents: 35 %

vitamin b6: 22 %

vitamin c: 21 %

folate: 24 %

calcium: 30 %

iron: 16 %

magnesium: 15 %

potassium: 13 %

sodium: 53 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.