Recipe By Progresso
Rating
Published Sep 22nd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 348.8

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.

Recipe Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 8 cups thinly sliced onions
  • ¼ teaspoon gray salt or sea salt
  • 1 tablespoon finely chopped fresh sage leaves
  • ¼ 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 348.8
  • Carbohydrate 44.9 g
  • Cholesterol 18.1 mg
  • Fat 12.8 g
  • Fiber 4.1 g
  • Protein 13.8 g
  • Saturated Fat 4.1 g
  • Sodium 1317.3 mg
  • Sugar 11.5 g

Chef's Notes

Recipe by Michael Chiarello for Progresso(R) Foods

Reviews

  1. 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 - Read more ...
  2. 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.
  3. 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.
  4. I tried this recipe tonight with leeks and faux beef broth since we are vegetarian and it was fantastic!
  5. 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. - Read more ...
  6. 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 - Read more ...
RedCipes