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With the holidays approaching, I thought I would share a bonus recipe post.
I could go on and on with a story about this dish, where it came from, how unassuming it is and that it is onions and even if you don’t like onions, you should try this dish…but I know you just want to get to the recipe so here is it:
Onion Casserole - a great accompaniment to your turkey dinner
Ingredients:
4 cups of thinly sliced onions (if you have a mandolin, this is the best way to slice them)
Butter for sautéing the onions (approximately 5 tbsp but add more if needed)
2 eggs
1 cup of whole cream
2/3 cup Parmesan cheese (and not the hard parmesan cheese. This recipe only works with the kind that is already grated and you buy in the container in your pasta aisle at the grocery store. You know the one that I mean😉. It is okay to have once a year. )
Salt and pepper
Preheat the oven to 375 F
Directions:
Sauté onions in butter. You want to get them translucent to a light brown color. Once sweated down, place into a baking/casserole dish. (You can do this the day before and refrigerate until just before adding the rest of the ingredients.
Beat eggs and cream, salt and pepper and add to the dish.
Make sure the liquid is distributed evenly. Sprinkle the top with a layer of parmesan cheese.
Bake uncovered for 30 minutes and the top is brown and bubbly. Let sit for approximately 10 minutes before serving.
Enjoy!
Danni