|1 tablespoon||Olive oil|
|1 large||Onion, thinly sliced|
|2 tablespoons||Chopped fresh rosemary, or 1 teaspoon dried rosemary, crushed|
|¼ teaspoon||Freshly ground black pepper|
|12 slices||French bread baguette, 1/2 inch thick, (2 to 3 inches in diameter)|
|1½ tablespoon||Dijon mustard|
|1½ cup||Sargento Fancy Supreme Shredded Swiss Cheese|
In large skillet, heat oil over medium-high heat; add onions. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; continue cooking onions 15 minutes or until browned and very tender, stirring frequently.
Stir in rosemary, salt and pepper; remove from heat. Spread bread slices evenly with mustard; top with Swiss cheese. Divide onion mixture evenly over cheese. Place on foil-lined baking sheet; bake at 425°F 10 minutes or until cheese is melted.
Source: The Stanhope - NYC, Sargento Selections.
Nutrition Information Per Serving: Calories 97 Protein 5 g. Carbohydrate 6 g. Fat 5 g. Cholesterol 15 mg. Sodium 154 mg. Calcium 137 mg.
Downloaded from , Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997
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