Crispy, cheese-topped Veggie Rings make for a fun twist on this classic soup. Pair with a crisp salad for a perfect autumn meal.
Crispy, cheese-topped Veggie Rings make for a fun twist on this classic soup. Pair with a crisp salad for a perfect autumn meal.
1 pkg. Green Giant® Veggie Rings® Cauliflower French Onion
2 Tbsp. butter
2 Tbsp. olive oil
3 yellow onions, sliced
1 tsp. sugar
4 cups beef broth
1/2 tsp. thyme
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. salt, or to taste
4 slices provolone cheese
4 sliced swiss cheese
Preheat oven to 425°
Arrange Veggie Rings in a single layer on a large baking sheet and bake for 10-12 minutes or until golden and crisp.
Meanwhile, add butter and olive oil to a large saucepan and heat until butter is melted and sizzling. Stir in onions, cover and cook for 5 minutes over medium high heat. Remove cover, add sugar and cook for another 5 minutes, stirring occasionally, until onions start to turn golden brown. Add beef broth, scraping the bottom of the pan to include all the browned bits. Add thyme, Worcestershire, garlic powder and salt.
Reduce heat and let soup simmer until ready to serve.
Remove Veggie Rings from oven and allow to cool for 5 minutes.
Ladle soup into four shallow bowls, then top each bowl with three Veggie Rings, followed by a slice of provolone and a slice of swiss.
Place bowls on a baking sheet and place under the oven broiler until cheese is melted and bubbly.
