Creamed onion casserole)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Vidalia or other sweet onion cut into wedges |
| 2 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Chicken broth |
| 5 | ounces | Can evaporated milk |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Slivered almonds (optional) |
| 1 | cup | Soft bread crumbs |
| 2 | tablespoons | Unsalted butter, melted |
| ½ | cup | Cheddar cheese, shredded |
Directions
Cook onions in boiling water to cover in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minutes, stirring constantly.
Gradually add chicken broth and evaporated milk; cook over medium heat, stirring or whisking lightly, until mixture is thickened and bubbly. Stir in salt and pepper.
Add onions and slivered almonds (optional), stirring gently to combine.
Pour into a buttered 11x7x1½-inch baking dish. Sprinkle with bread crumbs and drizzle with 2 tb. unsalted butter..
Bake, uncovered at 375 degrees F. for 25 minutes. Sprinkle evenly with cheddar cheese; bake, uncovered 5-7 additional minutes or until cheese is melted.
From the recipe files of suzy@...