Saturday, March 30, 2013


3 large onions, peeled, quartered, and sliced (6-8 cups)
1/2 cup water
3 cups water
1 3/4 cups basic Cream Soup Mix
1 tablespoon Worcestershire sauce
6 drops Tabasco pepper sauce
2 cups shredded Swiss cheese
3 tablespoons butter
1 cup dry bread crumbs
Place the onions and 1/2 cup water in a large microwaveable container, cover with plastic wrap, and microwave for 8-10 minutes or until the onions are tender.

Whisk together the 3 cups water, Basic Cream Soup Mix, Worcestershire sauce and Tabasco pepper sauce.

Microwave 3 minutes, whisk until smooth, then microwave until bubbly and thickened, 4-6 additional minutes.
Stir in the onions (with cooking liquid) and the Swiss cheese.
Pour the mixture into a 2 quart casserole dish.
Microwave the butter 20-30 seconds until melted; mix in the bread crumbs and spread them evenly over the onion mixture.

Bake in a preheated 350° oven for 30-35 minutes or until bubbly.

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