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Open-Faced Cheddar Sandwiches Topped With Balsamic Red Onion


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  • 1 tablespoon olive oil
  • 1/2 cup thinly-sliced red onion
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 dash sugar substitute
  • 8 ounces sharp cheddar cheese thinly sliced
  • 4 slices Atkins Bakery Rye Bread lightly toasted


Servings 4


Step 1

Heat oil in a small skillet over medium heat. Add onion; cook 5 to 7 minutes, until onion is softened and light brown. Stir in balsamic vinegar, salt, pepper and sugar substitute. Cook 1 minute until onions are well coated and glossy; remove from heat.

Heat broiler. Divide cheese over bread slices. Top each slice with one quarter of the onion mixture. Broil 1 minute, 4 inches from heat source or until cheese softens and starts to melt.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams
Net Carbs: 5.5 grams
Fiber: 4 grams
Protein: 21.5 grams
Fat: 24 grams
Calories: 337

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