| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Veggies, Casserole, Posted-mm, Favorite, Suzy |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Vidalia or other sweet onion cut into wedges |
| 2 |
tb |
Butter |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Chicken broth |
| 5 |
oz |
Can evaporated milk |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Slivered almonds (optional) |
| 1 |
c |
Soft bread crumbs |
| 2 |
tb |
Unsalted butter, melted |
| 1/2 |
c |
Cheddar cheese, shredded |
INSTRUCTIONS
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 11x7x1 1/2-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@bestweb.net
Posted to MM-Recipes Digest V4 #331 by Suzy <suzy@bestweb.net> on Dec 21,
1997
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