Baked Onion Soup

By Stina

Ingredients

• 1/4 cup butter or margarine
• 2 lbs. (about 3 large) yellow or sweet onions, thinly sliced
• 2 cloves garlic, minced
• 2 cans (10-1/2 oz. each) beef broth
• 1 cup dry white wine or water
• 1 tsp. Worcestershire sauce
• 6 slices Sargento® Deli Style Sliced Swiss Cheese, cut diagonally in half to form triangles
• 6 slices (3/4-inch thick) French bread, toasted
• 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese

Details

Adapted from sargento.com

Preparation

Step 1

Melt butter in large saucepan. Add onions and garlic; cook 30 minutes or until very tender, stirring occasionally.


Stir in beef broth, wine and Worcestershire sauce; heat to a boil. Reduce heat; simmer 10 minutes.


Ladle into 6 ovenproof bowls. Place 1 Swiss cheese triangle over each portion of soup; top with 1 slice French bread. Place remaining Swiss cheese triangles over bread; sprinkle with Parmesan cheese.


Place under preheated broiler 5 inches from heat; broil 2 minutes or until cheese is melted and golden