Ever since Sargento® came out with their Ultra Thin cheeses I have been using them in my recipes to help reduce some of the calories from regularly sliced cheese. I always find it amazing when my family can not tell when something is a bit healthier. As part of my #ThinToWin challenge post I wrote I decided to try out one of Sargento.com’s recipes, Baked Onion Soup using the Ultra Thin Sliced Swiss Cheese. It turned out great and the entire family loved it so I thought I would share the recipe with you this week.
Baked Onion Soup
• 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 StyleUltra Thin 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
1 Melt butter in large saucepan. Add onions and garlic; cook 30 minutes or until very tender, stirring occasionally.
2 Stir in beef broth, wine and Worcestershire sauce; heat to a boil. Reduce heat; simmer 10 minutes.
3 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.
4 Place under preheated broiler 5 inches from heat; broil 2 minutes or until cheese is melted and golden.
Disclosure: I received products and compensation from Sargento Foods Inc. and The Motherhood as part of my participating in this campaign. All thoughts and opinions expressed in this post are my own.