November 1, 2009

FRENCH ONION CASSEROLE

FRENCH ONION CASSEROLE

4 med. onions, sliced thickly
5 tbsp. butter
2 tbsp. flour
3/4 c. beef bouillon
1/4 c. sherry
1 1/2 c. seasoned croutons
1/2 c. shredded Swiss cheese
1/4 c. grated Parmesan cheese
Dash pepper

Saute onions in 3 tablespoons butter until tender. Blend in flour and pepper. Add bouillon and sherry. Cook and stir until thickened and bubbly. Turn into 1-quart casserole. Melt 2 tablespoons butter and toss in croutons. Spoon on top of onion mixture. Sprinkle with Swiss and Parmesan cheeses. Place under broiler until cheeses melt.

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