- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped garlic
- 8 cups thinly sliced onions
- 1/4 teaspoon gray salt or sea salt
- 1 tablespoon finely chopped fresh sage leaves
- 1/4 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
- 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.
03/31/2018
recipepes.com
talian Onion Soup, recipe
PT15M
PT1H
5
455 calories
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