French Onion Casserole
- 8 teaspoons butter (for the bread)
- 8 (¾-inch) slices French bread
- 2 large onions, thinly sliced and separated into rings
- 2 tablespoons butter
- 2 cups (8 ounces) shredded Swiss cheese
- 1 (10¾-ounce) can condensed cream of chicken soup
- 1 (5-ounce) can evaporated milk (⅔ cup)
- ¼ teaspoon pepper
Instructions:
French Onion Casserole is literally as easy to make as it is to eat.
- Preheat the oven to 350°F.
- Spread 1 teaspoon of butter on each slice of French bread. Set aside.
- In a large skillet over medium heat, cook the sliced onions in 2 tablespoons of butter for about 10 minutes, or until the onions are tender but not brown, stirring often. Transfer the cooked onions to a 12 x 7-inch baking dish. Sprinkle the cheese in a layer over the onions. Set aside.
- In a small mixing bowl, combine the soup, evaporated milk, and pepper, stirring until well mixed. Pour the soup mixture into the baking dish, spreading evenly over the cheese layer.
- Layer the bread slices, buttered side up, over the soup mixture. Bake for 30 minutes, or until the onion mixture is heated through and the bread slices are golden brown.