Recipe by 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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extra-virgin olive oil
finely chopped garlic
thinly sliced onions
gray salt or sea salt
finely chopped fresh sage leaves
Progresso® balsamic vinegar
1 (32 ounce) carton
Progresso® beef broth
4 (3/4 inch thick) slices
Italian country bread
shredded mozzarella cheese
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.
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!
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.
I tried this recipe tonight with leeks and faux beef broth, since we are vegetarian, and it was fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Onion Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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