French Onion Casserole
A hearty baked side dish of sautéed onions in a creamy sauce with Swiss cheese and topped with buttered French bread slices.
8 teaspoons butter (for the bread)
8 (3/4-inch) slices French bread
2 large onions, thinly sliced and separated into rings
2 tablespoons butter
2 cups (8 ounces) shredded Swiss cheese
1 (10.75-ounce) can condensed cream of chicken soup
1 (5-ounce) can evaporated milk (2/3 cup)
1/4 teaspoon ground black pepper
- Preheat the oven to 350°F (175°C).
- Spread 1 teaspoon of butter on each slice of French bread. Set aside.
- In a large skillet over medium heat, cook the sliced onions in 2 tablespoons of butter about 10 minutes or until the onions are tender but not brown, stirring often. Transfer the cooked onions to a 12 x 7-inch baking dish. Sprinkle the cheese in a layer over the onions. Set aside.
- In a small mixing bowl, combine the soup, evaporated milk, and pepper, stirring until well mixed. Pour the soup mixture into the baking dish, spreading evenly over the cheese layer.
- Layer the bread slices, buttered side up, over the soup mixture.
- Bake for 30 minutes or until the onion mixture is heated through and the bread slices are golden brown.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.