Baked Onion Casserole

Crispy French Bread Atop Gooey Onion Casserole

It's Christmas Eve in Murph's Kitchen and there are people everywhere preparing food for our big Prime Rib dinner tonight and our traditional Brie and Sausage Breakfast Casserole for tomorrow's brunch.  Tonight we will have the traditional prime rib dinner with roasted potatoes, asparagus and Baked Onion Casserole.  Many years ago, Cherie found the onion casserole recipe in Bon Appetit magazine over twenty years ago and we have been tweaking it all along.  It's a can't miss, crowd pleasing, gooey, creamy dish with just the right amount of sweet and savory.

Baked Onion Casserole
Ingredients

1/2 Cup Butter
6 Brown Onions Thinly Sliced
1  Can Campbell's Cream of Chicken Soup
1 Cup Milk
Kosher Salt
Fresh Ground Pepper
3/4 lb. Swiss Cheese, Grated ( I use Trader Joe's Blended and Grated Swiss and Gruyere)
French Bread, thinly sliced
1/2 lb.  Melted Butter

Preheat oven to 350 degrees
Butter 2 Quart Shallow Baking Dish
Melt 1/2 cup butter in saute pan, add onions (liberally season with salt and pepper) and cook until tender- about 10-15 minutes over medium high heat.
Place cooked onions in casserole dish
Combine soup, milk, salt and pepper in a bowl and mix well.  Pour over onions.
Cover evenly with grated Swiss cheese
Melt about a stick of butter in the same saute pan you used for onions and dip the thinly sliced french bread in the pan.
Arrange bread, butter side up over onions covering the casserole completely
Bake until bread is golden brown--about 30 minutes.

Onion Casserole with Prime Rib, Roasted Potatoes and Broiled Asparagus

Merry Christmas and Happy New Year!!