START TO FINISH 30 minutes
Makes 4 servings (1¼ cups each). EACH SERVING 251 cal., 13 g fat (8 g sat. fat), 35 mg chol., 776 mg sodium, 22 g carb., 2 g fiber, 5 g sugars, 12 g pro.
Ingredients
2 Tbsp. butter
2 cups thinly sliced yellow onions
1 32-oz. carton reduced-sodium beef broth
2 Tbsp. dry sherry or dry white wine (optional)
1 tsp. Worcestershire sauce
Dash black pepper
4 slices French or Italian bread, toasted
¾ cup shredded Swiss, Gruyère, or Jarlsberg cheese (3 oz.)
Directions
- In a 3-qt. saucepan melt butter; add onions. Cook, covered,
over medium-low heat 8 to 10 minutes or until tender and golden,
stirring occasionally. - Add broth, sherry (if using), Worcestershire sauce, and pepper
to onions in saucepan. Bring to boiling; reduce heat. Simmer,
covered, 10 minutes. - Meanwhile, preheat broiler. Arrange toasted bread on a foillined baking sheet; sprinkle with cheese. Broil 3 to 4 inches from
the heat about 1 minute or until cheese melts and is lightly
browned. Top servings with toasted bread slices.
