Italian Soups


Enjoy this cheesy Italian-style soup made using onion,  balsamic vinegar and broth – a wonderful lunch!





  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 8 cups thinly sliced onions (about 4 medium)
  • 1/4 teaspoon gray salt or sea salt
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried sage leaves
  • 1/4 cup balsamic vinegar
  • 32 oz beef flavored broth
  • 4 slices (3/4 inch thick) Italian country bread
  • 1 cup shredded mozzarella cheese (4 oz)




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.




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