Rating: 4.5 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A layered dish of onions, bread crumbs and a velvety Monterey Jack cheese sauce. Given to me by my friend, Giovanna, this recipe has become a staple in our house. It's great alone for a snack, or as a side dish.

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Recipe Summary

cook:
26 mins
total:
56 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside.

  • Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside.

  • Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray.

  • Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.

Nutrition Facts

475 calories; protein 16.1g; carbohydrates 41.1g; fat 28.6g; cholesterol 77.5mg; sodium 904mg. Full Nutrition
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