With the holidays coming up shortly... I thought it would be
a good time to post a terrific side dish... Cheesy Onion Casserole. This is really a no fuss side dish that
is so good.. it's almost addicting...
TIPS
I used Campbell's Cream of Onion Soup... I know a lot of
recipes use Cream of Chicken or Mushroom... all I can say is... don't... The
Cream of Onion Soup keeps the flavor as onion.... the combination of the onion
flavor and delicate Swiss-Gruyere cheese flavor cannot be any better.
You can add a teaspoon of sherry to the sauce mixture...
honestly.. I usually don't... and it isn't missed.. but.. with that said... it
does round out the flavors.. so if you're a fan of a light sherry flavor.. by
all means.. add it.
I use fat free half and half.... which makes the sauce
rich.. remember it's a side dish.. not a main dish so it can be a bit
heavier... if you want it less heavy substitute whole milk or 1/3 cup half and
half .. and 1/3 whole milk.
Sweet onions are best for this... but yellow or white onions
will work.
Make sure not to cut your bread too thick... cut it about
the same thickness as sandwich bread.
This is easy... very little prep... great presentation and
sooo good!
Recipe: Cheesy Onion Casserole
All you need:
3 large sweet onions, sliced
3 tablespoons butter
1 can Campbell's Cream of Onion Soup
2/3 cup Fat Free Half and Half *See Tips
1 teaspoon sherry (optional)
3 cups Sargento Shredded Artisan Blend Swiss and Gruyere
cheese
About 8 sliced French Bread, lightly toasted *See Tips
About 2 tablespoons butter, softened
All you need to do:
Preheat the oven to 350 degrees F.
In a large skillet melt 3 tablespoons butter over medium high
heat and add the onions. Toss with a
spatula to coat the onions with the butter and cook until soft.. light browning
of a few of the onions is okay but don't try to brown them... you're aiming for
softened onions.
Lay the onion slices in a 9 x 9 (an 8 x 8 will work too...
make sure you place it on a baking sheet so it doesn't run into the oven.. it
shouldn't but just in case) baking dish.
Toss with 1/2 of the shredded cheese.
In a medium bowl, mix together the soup and the half and
half (or milk) and sherry (if using sherry) until smooth.
Pour the soup mixture over the onions and cheese.
Lightly spread one side of the bread slices with the
softened butter.
Lay the buttered slices on top of the casserole... butter
side up... pushing them down a bit into
the onion soup sauce... allowing the top of the bread to be exposed. Sprinkle with remaining shredded cheese.
Bake for 30 minutes or until bubbly.
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