Italian Onion Soup

Submitted by CookingONTheSide

"This recipe is from Chef Michael Chiarello."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon garlic, finely chopped
• 8 cups sweet onions, thinly sliced
• 1⁄4 teaspoon sea salt or 1/4 teaspoon gray salt
• 1 tablespoon finely chopped fresh sage leaf (or 1 t dried sage leaves)
• 1⁄4 cup balsamic vinegar
• 32 ounces beef broth
• 4 slices italian country bread, 3/4 inch thick slices
• 1 cup mozzarella cheese, shredded

directions

1. In 12-14-inch skillet, heat oil over medium-high heat.
2. Add garlic; cook and stir until garlic begins to brown but not burn.
3. Stir in onions and salt.
4. Cook about 7 minutes.
5. Reduce heat to medium.
6. Cook about 10 minutes longer, stirring occasionally, until onions are golden brown.
7. Stir in sage and vinegar.
8. Cook 2-4 minutes, stirring occasionally, until liquid has evaporated.
9. Stir in broth.
10. Simmer over medium heat 10 minutes, stirring occasionally.
11. Meanwhile, set oven control to broil.
12. Sprinkle bread with cheese; place on cookie sheet.
13. Broil with tops 4-6 inches from heat until cheese is melted (watch carefully).
14. Place 1 slice of bread on each serving of soup.

Reviews

[cervantesbrandi]

I love Michael Chiarello's recipes. This soup is so rich and full of flavor. I always serve this on wintery cold nights alongside a good steak. Thanks for sharing!

 

[Karen Elizabeth]

A rich delicious soup, surprisingly quick and easy to prepare, apart from slicing the onions! (And when DH does that, it's even easier to prepare! :lol:) My older DD does not like onions, but enjoyed some of the broth, DH and I very much enjoyed this light supper. I was a little short on bread, so took some hotdog rolls out of the freezer and prepared them as directed. Lovely recipe, thanks you, lainey!