2 tablespoons butter or margarine
5 medium onions, thinly sliced and separated into rings (5 cups)
2 cups shredded cheddar cheese (8 ounces)
1/3 cup packaged biscuit mix
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese (2 ounces) (optional)
Steps
1. Preheat the oven to 350°. Grease a 1 1/2-quart casserole dish; set aside.
2. In a large saucepan, melt the butter or margarine. Add the onions and cook, covered, over medium-low heat for 10 to 15 minutes or until tender, stirring occasionally. Remove from heat.
3. Stir the 2 cups cheddar cheese, the biscuit mix and pepper into the onion mixture. Transfer the mixture to the prepared casserole dish. Sprinkle with the 1/2 cup cheddar cheese, if desired. Bake the casserole, uncovered, in the 350° oven for 30 minutes. Serve immediately.
Tips:
Th dry bulb onions that re available in most stores between April and August are generally milder, sweeter and less pungent than the so-called fall/winter onions. Dry bulb onions have thin, light outer skins and a high water and sugar content. They are fragile and bruise easily; they can be stored in the refrigerator for several weeks. The fall/winter, or storage, onions have a thicker, darker outer skin, a lower water content and a more pungent flavor. When they are stored in a cool, dry, well-ventilated spot, they will keep months.
Use a fork or onion-holder to steady the onion when cutting it into slices. Transfer the slices to a large bowl or pan and use your fingers or a fork to separate them into rings. Or, if you don't mind half slices, use your food processor to slice the onions.
From : America's Best-Loved Community Recipes
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