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Italian-Style Onion Soup

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
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    5 servings

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.
Nutrition Facts
1 each: 349 calories, 16g fat (8g saturated fat), 31mg cholesterol, 1579mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 16g protein.
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