Italian-Style Onion Soup Recipe

Italian-Style Onion Soup Recipe photo by Taste of Home

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On a chilly winter’s day, warm everyone from head to toe with a steaming pot of this veggie soup. Each bowlful is crowned with a slice of cheesy, tomato-topped toast. —Debbie Miller, Oldsmar, Florida

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Italian-Style Onion Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 5 Servings

20 45 65

Ingredients

2 tablespoons butter
1 tablespoon olive oil
6 medium sweet onions, thinly sliced (about 6 cups)
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 cups beef broth
1/2 cup white wine or additional beef broth
1 tablespoon balsamic vinegar
1 cup grape tomatoes, quartered
1/2 cup fresh basil leaves, thinly sliced
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
5 slices day-old French bread (1-1/2 inches thick), toasted
5 slices part-skim mozzarella cheese

Directions

In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through.
Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet.
Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately. Yield: 5 servings.

Nutritional Facts 1 serving equals 349 calories, 16 g fat (8 g saturated fat), 31 mg cholesterol, 1,579 mg sodium, 33 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Italian-Style Onion Soup in Country Woman Christmas Annual 2011, p49