Saturday, January 19, 2008

Scalloped Onions

2-3 large bermuda onions, sliced & separated into rings
2 Tbsp butter
¼ t pepper
½ cup milk
8 slives french bread, buttered
½ lb shredded swiss cheese
1 can cream of chicken soup
1 tsp soy sauce

Melt butter in heavy pan over low head. Add onions and simmer until tender, stirring frequently. Turn into a 1 ½ quart baking dish; top with the cheese and pepper. Head soup, milk, and soy sauce in same pan until blended. Pour soup mix over all. Stir lightly with a knife to allow sauce to mix thoroughly, Overlap bread slices in a ring on top. Bake at 350 for 30 minutes

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