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Total Time
45mins
Prep 15 mins
Cook 30 mins

This is from the TOH F/M 04 issue. This is such a versital recipe. It goes from picnic table to dining room table. I used low sodium soup and used 6 grain bread instead of French bread. I halved the recipe, for 2 of us, and used it as a side dish to Beef Burgundy.

Ingredients Nutrition

  • 6 large sweet onions, thinly sliced
  • 14 cup butter
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 12 cup milk
  • 18 teaspoon pepper
  • 3 cups shredded swiss cheese, divided (12 oz.)
  • 6 slices French bread (3/4 in. thick)
  • 2 tablespoons butter, melted

Directions

  1. Saute onions in butter for about 12 minutes.
  2. In a bowl, combine soup, milk, pepper, and 2 c cheese.
  3. Stir in onions.
  4. Transfer to a greased 2 quart baking dish.
  5. Sprinkle with remaining cheese.
  6. Brush bread with melted butter, on one side.
  7. Arrange butter side up over cheese.
  8. Bake, uncovered, at 350, for 25-30 minutes.
  9. If desired, broil 4-6 inches from heat until golden brown.
  10. Let stand 5 minutes before serving.
Most Helpful

5 5

So nice to see that you had the same idea I did when I made your recipe ~ I substituted some nutty, whole grain bread for the less tasty kind, but otherwise worked my way right down your recipe & we had an absolutely delicious side dish! Definitely worth making again! Thanks for posting it! [Made & reviewed for the closing of Pick A Chef event]

5 5

Also found this in TOH. It is such a great and easy to put together recipe. It has become a Thanksgiving tradition for our family. We love the flavor and will make this many more times. Thanks for posting it!!