Italian Onion Soup Tasty Recipes

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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 :

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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