Prep 10 mins
Cook 45 mins
This is a wonderful sidedish that reheats well.
- 3 large sweet onions, sliced thin
- 6 ounces Italian bread
- 1⁄2 cup melted butter
- 1 1⁄4 cups grated swiss cheese
- 2 cups canned milk
- 3 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 350 degrees F.
- Place chunks of bread in a greased 1 1/2 quart baking dish.
- Saute sliced onions in butter until soft.
- Pour onion/butter mixture over bread chunks.
- S& P.
- Beat eggs and milk then pour over bread/onions.
- Press bread down a bit.
- Sprinkle w/ cheese.
- Bake 45 minutes.
Delicious! Swiss cheese bubbling over layers of sweet onion and bread custard. I don't use canned milk and didn't know if it was the same consistency as regular milk, so I substitued halfand half. My 1 1/2 quart casserole didn't look large enough to hold the ingredients, so I used a 10"x10" baking dish. I had to remove it from the oven after 35 mins. because the butter was bubbling up over the sides of the dish and there was smoke billowing from the oven. The cheese could have been a bit browner but the dish finished cooking while I let it sit for 10 minutes. I loved the flavor (I used an Emmanthal Swiss) and texture combinations. The bread crusts added a bit of chewiness to bread and egg custard. Thanks Barbara, I think next time I will serve it as a main dish!
A casserole made up of the best part of French onion soup! Excellent! I used fat free evaporated canned milk to cut some fat calories. If you love onions, you'll love this. Thanx!
Very good flavor. I made this for an Easter side dish. Everyone thought it would make a better Easter breakfast food than a lunch/super food because of the eggs. It does remind me alot of a quiche.