A hearty baked side dish of sautéed onions with Swiss cheese in a creamy sauce with a topping of buttered French bread slices.

French Onion Casserole

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 3/4-ounce) can condensed cream of chicken soup
1 (5-ounce) can evaporated milk (2/3 cup)
1/4 teaspoon pepper

1. Preheat the oven to 350°F (175°C).
2. Spread 1 teaspoon of butter on each slice of French bread. Set aside.
3. 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.
4. 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.
5. Layer the bread slices, buttered side up, over the soup mixture.
6. 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.