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Italian Onion Soup |
"I use this amazing, nourishing soup as a filling weeknight supper. Use any combination of onions you want, making it fantastic all year long: yellow onions, pink onions, leeks, shallots, cipolline, even green onions. And whilst it is bloodless outside, I caramelize the onions longer for deeper flavor."
Ingredients :
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped garlic
- eight cups thinly sliced onions
- 1/four teaspoon grey salt or sea salt
- 1 tablespoon finely chopped sparkling sage leaves
- 1/4 cup Progresso® balsamic vinegar
- 1 (32 ounce) carton Progresso® red meat broth
- four (three/4 inch thick) slices Italian usa bread
- 1 cup shredded mozzarella cheese
Instructions :
Prep : | Cook : 4M | Ready in : |
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- In 12- to 14-inch skillet, warmness oil over medium-high warmth. Add garlic; cook and stir till garlic starts offevolved to brown. Stir in onions and salt. Cook about 7 minutes. Reduce warmness to medium. Cook approximately 10 minutes longer, stirring from time to time, till onions are golden brown.
- Stir in sage and vinegar. Cook 2 to 4 minutes, stirring every now and then, till liquid has evaporated. Stir in broth. Simmer over medium warmness 10 mins, stirring every now and then.
- Meanwhile, set oven manipulate to broil. Sprinkle bread with cheese; area on cookie sheet. Broil with tops four to six inches from warmth till cheese is melted (watch carefully). Place 1 slice of bread on each serving of soup.
Notes :
- Recipe by using Michael Chiarello for Progresso® Foods
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