Delicious and unusual. Grandma really knows how to cook!

prep:
20 mins
cook:
50 mins
total:
12 hrs 50 mins
stand:
11 hrs 40 mins
Servings:
10
Max Servings:
10
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Ingredients

Directions

  • In a large skillet over medium heat, melt butter and saute onions until translucent. Transfer onions to a 9x12 inch casserole dish and sprinkle cheese over onions. Spread butter on both sides of the bread, then lay the bread over the cheese.

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  • In a medium bowl combine milk, soup, soy sauce, salt and pepper. Mix well and pour over bread. Cover and refrigerate over night.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in preheated oven for 40 minutes.

Nutrition Facts

247.06 calories; 9.51 g protein; 19.55 g carbohydrates; 1.57 g dietary-fiber; 4.05 g sugars; 14.78 g fat; 8.4 g saturated-fat; 36.84 mg cholesterol; 396.33 IU vitamin-a-iu; 3.15 mg niacin-equivalents; 0.11 mg vitamin-b6; 4.46 mg vitamin-c; 52.6 mcg folate; 226.52 mg calcium; 1.13 mg iron; 23.3 mg magnesium; 169.21 mg potassium; 494.43 mg sodium; 0.14 mg thiamin; 133.01 calories-from-fat; 31 percent-of-calories-from-carbs; 53 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 30 percent-of-calories-from-sat-fat


Reviews (19)

Read All Reviews

Most helpful positive review

RACHEL1070
12/08/2006
This was a great side dish. It does taste like french onion soup. Next time I will cut the recipe in half or try freezing half of it. It makes a ton. I used fat free cream of mushroom soup low sodium soy sauce and skim milk.
(15)

Most helpful critical review

Anonymous
08/04/2012
Just ok. Made as a side dish for Thanksgiving. My dad really liked them.
(2)
22 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 4
  • 3 Rating Star 1
Catherine Carr Lewis
12/27/2002
I've had this recipe for a few years and I love it. It is a great compliment to any roast meal and especially nice for the holidays. If you aren't into butter sautee the onions in olive oil and omit buttering the bread. It still comes out great. Evaperated milk (low fat or regular) compliments the sweetness of the onions. I have also used different creamed soups...cream of onion is really nice...and substituted worchestershire for the soy sauce. Sprinkle a little more swiss cheese for the last few minutes of baking.
(26)
RACHEL1070
12/08/2006
This was a great side dish. It does taste like french onion soup. Next time I will cut the recipe in half or try freezing half of it. It makes a ton. I used fat free cream of mushroom soup low sodium soy sauce and skim milk.
(15)
ONIOND
04/01/2008
Wow. Good flavor. I used a mix of cheeses since I didn't have all the Swiss called for and I didn't bother to butter the bread slices (which I cut up into 'fingers' for easier serving). Also instead of canned cream soup I used the Cream Soup Base from this site. Very very tasty.
(15)
LINDA MCLEAN
03/20/2007
Heavenly is right Meli! My only change was using buttered bread crumbs as a topping instead of the Italian bread. Added some garlic powder and black pepper to the onions as they sauteed. Delicious and thanks!
(14)
CPYROS
01/13/2010
I used 3/4 of a loaf of french bread. I sliced it in 1" thick slices. (I think this made for a better presentation) I also used cream of chicken soup. Guests raved how delicious it was!
(12)
DI3MOOSE
01/25/2010
I made this for 15 people for Christmas Dinner. It was a big hit. I cooked the onions in olive oil added a bit of fat free butter spray used a combination of skim milk and fat free half and half fat free cream of mushroom soup and fat free swiss cheese slices. Everyone loved it.
(11)
Sharon ssf
03/01/2011
I always try the recipe 'as written' before presuming to review it. This was really good.. well received by myelf my husband and grown son. It was a very satisfying side dish with our pork roast. The next time I made it I tweaked it..with... sourdough bread instead of italian 3 sweet onions and 1 large red onion 1/2 provolone and 1/2 swiss for the cheese..plus 1/2 teaspoon of white pepper 1/2 teaspoon ground thyme and a splash of balsamic vinegar in the soup mixture. It was extremely good too. Different 'notes' to experience between the two versions. Loved them both. Still have not found my perfect tear free way of dealing with the onions tho. Anyway great recipe! Thanks so much:)
(11)
Strongbygod
03/21/2011
Use onion soup instead of mushroom and it was good i need to brown the onions more.
(7)
RachelLynn
02/13/2005
I made this over the holidays and at dinner I was satisfied but not overly impressed. But WOW once reheated it was delish so comforting. I think by myself I went through the leftovers in a matter of a couple days. I will try to make lower in fat next time and scale the servings down for a regular week night meal. You should really try this one!
(7)