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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Tips

Recipe by Michael Chiarello for Progresso(R) Foods

Nutrition Facts

349 calories; protein 13.8g; carbohydrates 44.9g; fat 12.8g; cholesterol 18.1mg; sodium 1317.3mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
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
(5)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(5)
Rating: 5 stars
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
(4)
Rating: 4 stars
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
(2)
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Rating: 5 stars
11/26/2012
I tried this recipe tonight with leeks and faux beef broth since we are vegetarian and it was fantastic! Read More
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
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
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