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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from the TOH F/M 04 issue. This is such a versital recipe. It goes from picnic table to dining room table. I used low sodium soup and used 6 grain bread instead of French bread. I halved the recipe, for 2 of us, and used it as a side dish to Beef Burgundy. Ingredients:
6 large sweet onions, thinly sliced |
1/4 cup butter |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1/2 cup milk |
1/8 teaspoon pepper |
3 cups shredded swiss cheese, divided (12 oz.) |
6 slices french bread (3/4 in. thick) |
2 tablespoons butter, melted |
Directions:
1. Saute onions in butter for about 12 minutes.
2. In a bowl, combine soup, milk, pepper, and 2 c cheese.
3. Stir in onions.
4. Transfer to a greased 2 quart baking dish.
5. Sprinkle with remaining cheese.
6. Brush bread with melted butter, on one side.
7. Arrange butter side up over cheese.
8. Bake, uncovered, at 350, for 25-30 minutes.
9. If desired, broil 4-6 inches from heat until golden brown.
10. Let stand 5 minutes before serving.
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