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Scalloped Onions




Source of Recipe


wwr
Scalloped Onions

4-6 large onions, sliced
3 cups (750 ml) milk
4-6 slices bread, toasted and buttered
1/2 cup (125 ml) shredded Swiss, cheddar, or American cheese
1 egg
Salt and freshly ground pepper to taste
A pinch of cayenne pepper (optional)
2 Tbs (30 ml) butter

Combine the onions and 2 cups (500 ml) of the milk in a saucepan
and bring to a boil over high heat. Reduce the heat and simmer
covered until the onions are tender, about 5 minutes. Drain and
set aside. Place the toast in the bottom of a greased baking dish
and place the onions on top. Sprinkle with the shredded cheese.
Whisk together the egg, remaining 1 cup (250 ml) milk, salt, pepper,
and optional cayenne and pour over the onions. Dot with butter and
bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.