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Recommended Wine Pairing
Cavit Pinot Noir
Silky smooth with well-defined fruit aromas and flavors redolent of red berries and cherry. America's #1 Pinot Noir.*
*Nielsen 52 weeks ending 4-5-08 Food Drug Liquor
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Italian Onion Soup
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.
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 Progresso® balsamic vinegar
1 carton (32 oz) Progresso® beef 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.
4 servings (1 3/4 cups each)
2009 © and ®/TM of General Mills
© 2009 NapaStyle Inc.
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