2 Reviews

Hello again, Bayou Andy. What a find! This recipe is right up my alley! I love onions and this sent me into onion heaven! I usually don't like recipes with canned cream of . . soups but this one was great! Thank you for sharing such a wonderful recipe, Diane :=)

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Manami April 15, 2007

Wow! This was great! I didn't have any swiss or gruyere, and I had to substitute it with muenster and parmesean combo. I only had 5oz of muenster and sprinkled fresh shredded parmesan to help a little. It turned out spectacular. My NEW favorite dish! Make sure you cook the onions on med/low and simmer them for at least 15 minutes. Also make sure the bread is a GOOD french. I used a loaf of stale "organic french loaf" from Trader Joe's. It was even better reheated. The bread was chewy and the onions sweet. (I also tried it with garlic added to the toasted french bread but it was ruined it. The garlic bread overwhelmed it.)

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Miss Debs of Colorado November 12, 2004
Golden Onion Bake