Serves: 8
Total Calories: 104
Slowly cook onions in butter until limp and golden, about 20 minutes. Place in a 2-quart casserole. Combine soup, milk, cheese, salt, and pepper. Heat. Pour 1/2 the mixture over onions. Place 6 slices of bread on top (if bread is too fresh, toast slightly). Pour remaining soup mixture over bread. May be made a day ahead. Bake at 350° for 1 1/2 hours.
This Cheese and Onion Bake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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