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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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
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Melt margarine over medium heat and saute the onions until clear and tender. Butter a 2-quart 8 x 11 x 2-inch casserole. Reserve 3 tablespoons cracker crumbs for topping and line dish with remaining crumbs. Add onions and soup in alternate layers until dish is full. Cover the top with the beaten eggs and pour milk over the top. Sprinkle grated cheese and reserved cracker crumbs over top. Bake at 350° for 20 to 30 minutes or until brown and bubbly. Makes 4 to 6 servings. An excellent recipe.