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My review
Italian Onion Soup
Progresso
"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."
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Ingredients
servings 349 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Recipe by Michael Chiarello for Progresso® Foods
Nutrition Facts
Per Serving: 349 calories; 12.8 g fat; 44.9 g carbohydrates; 13.8 g protein; 18 mg cholesterol; 1317 mg sodium. Full nutrition
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Reviews
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10/9/2012
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 regula...
9/9/2011
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 moz...
10/6/2013
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.
11/26/2012
I tried this recipe tonight with leeks and faux beef broth, since we are vegetarian, and it was fantastic!