Ingredients
1/2 c. (1 stick) butter
1 (10 3/4 oz.) can cream of chicken soup
3/4 lb. Swiss cheese, grated
French bread slices and melted butter
6 medium onions, sliced
1 c. milk
salt and pepper to taste
Method
Sources
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
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Preheat oven to 350°. Butter a 2-quart baking dish. Melt 1 stick butter in skillet over medium heat. Add onions; cook until tender and translucent, stirring frequently, about 15 minutes. Transfer onions to prepared dish. Combine soup, milk, salt and pepper; pour over onions. Sprinkle with grated cheese. Dip bread slices in butter on one side. Arrange, buttered side up, over onion mixture to cover completely. Bake until bread is browned, about 30 minutes. Serve hot.