Wednesday, January 4, 2012
There are no herbs in this recipe, but I just had to share it with you. I recently made this onion casserole for the first time and it was fantastic. The original recipe called for 10 oz. of bleu cheese and 10 oz. of Havarti cheese, but I threw in what I had in the house - shredded Swiss and shredded cheddar.
I served mine with thick pork steaks on the grill, as a side dish. The following day I made a barbecue pork sandwich with leftover pork and BBQ sauce. I topped my sandwich with some heated up onion casserole. My sandwich was so good it could have challenged any BBQ restaurant.
2 large yellow onions, thinly sliced and separated into rings, divided
2 large red onions, thinly sliced and separated into rings, divided
12 green onions, chopped , divided
1 t. ground black pepper, divided
10 oz. shredded Swiss cheese
10 oz. shredded cheddar cheese
3 T. butter or margarine, cut into small pieces
3/4 c. dry white wine
Preheat oven to 350 degrees.. In a greased 9x13-inch baking pan, layer on half of yellow, red, and green onions. Sprinkle 1/2 t. pepper over onions. Top with cheddar cheese. Layer remaining onions and sprinkle remaining pepper over the top. Top with Swiss cheese. Place butter evenly over cheese. Pour wine over casserole.. Bake 1 hour or until onions are tender. If cheese browns too quickly, cover with aluminum foil. Serve hot.
You can make this a day in advance and refrigerate. Bring to room temperature before baking or increase baking time to 1 hour 15 minutes if the dish is cold.
If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.