03-14-2005, 02:37 PM
3 cups coarsely chopped Vidalia onions
2 teaspoons butter
2 teaspoons all-purpose flour
1 cup chicken broth
1 (5 1/2 ounce) can evaporated milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated cheese (such as Swiss)
1 cup cracker crumbs
Butter (to dot on top of casserole)
Boil onion chunks for 15 to 20 minutes; drain and rinse.
Melt butter in a saucepan. Stir in flour, broth and milk, stirring constantly until thickened. Add onions, salt and pepper. Place onion mixture in a 1 1/2-quart casserole dish, top with cheese and cracker crumbs, then dot with butter. Bake at 375 degrees F for 30 minutes.
Serves 4 to 6.
2 teaspoons butter
2 teaspoons all-purpose flour
1 cup chicken broth
1 (5 1/2 ounce) can evaporated milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated cheese (such as Swiss)
1 cup cracker crumbs
Butter (to dot on top of casserole)
Boil onion chunks for 15 to 20 minutes; drain and rinse.
Melt butter in a saucepan. Stir in flour, broth and milk, stirring constantly until thickened. Add onions, salt and pepper. Place onion mixture in a 1 1/2-quart casserole dish, top with cheese and cracker crumbs, then dot with butter. Bake at 375 degrees F for 30 minutes.
Serves 4 to 6.