Description
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.
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
Servings: 4