italian onion soup

Ingredients

• Servings: 4
• 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

Recipe

• 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.