Yield: 1 Servings
|2 \N||Onions, yellow or white|
|1 \N||Stick of butter|
|4 ounces||Gruyere cheese, shredded|
|1 can||(10 3/4 oz) Cream of Chicken Soup|
Melt butter in large skillet. Slice onions in half and then slice halves in very thin slices. Saute in melted butter until wilted. Do not let them brown. Mix undiluted soup and cheese and pour over onions and stir until cheese is melted. Place in shallow, oblong serving dish with toast points around the edge. This will serve 4-6 as a side dish.
Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 11:34:49 -0500 From: Helen Jukes <NJukes@...>