I lightened this recipe and it was still fabulously delicious. I will post the lightened version. OK now I will post it here because I still haven't successfully had a recipe I submitted be posted on this site. So here is the lightened ingredient list: 6 onions thinly sliced 1/4 cup light marg 1 (10.75 ounce) can 98% fat free cream of mushroom soup (vegetarian substitution for chicken) 3/4 cup 1% milk cup sherry (really flavor improvement!) 4 oz. shredded reduced fat jarlsberg cheese 4 slices french bread cubed For us it made 4 servings at 5 points per serving!
A great recipe to serve at a barbeque. I have made this several times but have added parmesan cheese to the cheese on top. My family loves parmesan. I will definitely keep this recipe around.
I thought this dish was very tasty. I did change a couple things. I used 2-1/2 sticks of butter NOT all 4. I also just coated one side of the bread with butter NOT both sides. The one side is touched by the cheese...and then the soup mixture. I do recommend either using 2% or whole milk when you add it to the soup. I used skim and it was a very thin sauce. Tasted great though...with all the other side dishes for Thanksgiving!!!!!! Definitely NOT a low fat dish....but delicious all the same!!! I might even add less milk to the soup mixture maybe 3/4 of a cup. It was fairly liquidy!!! ENJOY. Hope this helps!
Excellent taste and wonderful side dish for Thanksgiving. Even the people who normally didn't like onions really liked this. I only used 4 large onions and that was plenty. DELICIOUS!
This was just okay as-is. Because of the description I was expecting more of a French onion soup flavor but didn't really remind me of French onion soup at all. I agree with other reviewers that this recipe calls for WAY too much butter. I only used a total of two sticks of butter (one cup) for frying the onions and dipping the bread. Any more would have made the dish extremely soupy as it was already pretty juicy anyway. It is also impossible to cook six onions in a "small pan" as the directions state. I used my largest skillet (12-inch) and still had to cook them in two batches. Like another reviewer I cooked the onions much longer than 10-15 minutes...more like 20-25 minutes. I used a French baguette and we loved the fact that the crustiness of this bread allowed it to stay a little crunchy rather than getting soggy from the soup mixture. I did substitute Swiss cheese instead of the mozzarella as suggested thinking that would make it more like French onion soup. I also salted the onions a bit as they cooked to help draw out the juices. Even so the onions with the soup/milk mixture were still a little bit bland. This recipe definitely has potential so I'll try it again but I think I'll use cream of celery soup and beef consomme instead of the cream of chicken soup and milk to give it more of a French onion soup flavor. I also think I'll cut the baguette into croutons and toast them before using them to top the casserole.
I believe this is too much butter & I love butter! I've had this recipe by the title "Golden Baked Onions " a few years but mine only calls for 1 stick butter (1/2 C.) plus some extra melted to dip the bread slices on one side. Follow the recipe and then arrange bread buttered side up with other half down in the onion mix so that slices overlap. Excellent with 12 oz. Swiss or Gruyere shredded with some reserved for the top. Add the reserved cheese the last 10 minutes of cooking.
This was almost too much of everything. I liked eating the bread but it was so rich my husband and I both felt a little sick after eating it. Would be ok as a side but not a main dish.
it was one of the most delicious foods i have ever tasted..so good
Yummy and easy too. My family loves this and it is very filling....Can use as the main course on a chilly evening. The only change I made was to sprinkle parmesean cheese on the bread before baking. Thanks so much.
