Baked curried onions
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Onions; sliced |
| 1 | cup | Water |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Curry powder |
| ¼ | teaspoon | Paprika |
| 2 | Bouillon cubes | |
| 1 | cup | Milk |
| 3 | ounces | Sharp cheese; grated (up to) |
| 6 | slices | Bread; cut in triangles and toasted |
Directions
Place onions in a saucepan with water. Cover and simmer for 10 minutes. In a double boiler, melt the butter and stir in the flour and seasonings. Add bouillon cubes and stir in milk gradually. Add cheese, saving a few Tablespoons to spread on top. Stir constantly until mixture is very thick.
Place toast in a buttered 2 quart casserole dish and cover with drained onions. Pour sauce over them and sprinkle with cheese. Bake at 350ø for 20 to
30 minutes. Yield: 6 servings.
MARGARET WINDSOR CLARK
(MRS. WILLIAM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .