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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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

475 calories; 28.6 g total fat; 78 mg cholesterol; 904 mg sodium. 41.1 g carbohydrates; 16.1 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2005
I brought this to a potluck and the dish was scraped clean. Everyone loved it. I used one cup of Monterey Jack and one cup of Gruyere for a little extra flavor. Next time I may try adding a bit of gorgonzola. Read More
(10)

Most helpful critical review

Rating: 2 stars
07/24/2003
We love onions but found that when made according to the recipe this one comes up short. The cheese sauce was a little gooey from the flour and when finished baking the onions were not cooked enough. Perhaps I need more details in the directions about what to expect at various stages. All is not lost though as I may try it again with my own little tweeks like carmelizing the onions first and thinning the cheese sauce. Read More
(6)
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/02/2005
I brought this to a potluck and the dish was scraped clean. Everyone loved it. I used one cup of Monterey Jack and one cup of Gruyere for a little extra flavor. Next time I may try adding a bit of gorgonzola. Read More
(10)
Rating: 5 stars
08/02/2005
I brought this to a potluck and the dish was scraped clean. Everyone loved it. I used one cup of Monterey Jack and one cup of Gruyere for a little extra flavor. Next time I may try adding a bit of gorgonzola. Read More
(10)
Rating: 5 stars
03/27/2005
Many thanks to Giovanna!! This is fabulous I just served this at our Easter dinner (with ham) and everyone in my family enjoyed it most had seconds. We are all pretty much onion lovers anyway but never have I had onions fixed this way. I followed the recipe to a tee I did strain the onions because there was quite a bit of liquid in the pan that I thought should not end up in the sauce...glad I did it was just perfect!!! Read More
(10)
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Rating: 5 stars
06/01/2009
This recipe rated 5 stars with me - and I'm a hard marker! It came out of the oven hot and creamy - slightly browned on the top. The family raved about it - even my daughter who dislikes onions. Used Ritz crackers rather than breadcrumbs. I think the secret to making this dish is to cook the sliced onions with a gentle saute first - take your time! When they start becoming translucent - thats when they are ready. This receipe will be a keeper in this house. Read More
(8)
Rating: 5 stars
01/09/2005
I made this for a famly dinner three Chrismas's ago. I've been asked to make it every Chrismas since and I believe everyone in the family has asked me for the recipe. Over the years I have tweaked it a bit to my own liking. I double the white sauce and don't add the cheese to it. I layer the cheese in with the rest of the layers ending with cheese on top. If you like onions you'll love this! Read More
(7)
Rating: 2 stars
07/24/2003
We love onions but found that when made according to the recipe this one comes up short. The cheese sauce was a little gooey from the flour and when finished baking the onions were not cooked enough. Perhaps I need more details in the directions about what to expect at various stages. All is not lost though as I may try it again with my own little tweeks like carmelizing the onions first and thinning the cheese sauce. Read More
(6)
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Rating: 5 stars
07/24/2003
I made this recipe for Thanksgiving and everyone raved about it. It was fast easy and absolutely delicious. The only thing I would add the next time would be a touch of paprika or cayenne to add a little zip. Read More
(5)
Rating: 4 stars
11/05/2005
I made this without any changes and it was pretty good. I think my wife liked it better than I. Next time instead of using bread crumbs I will use Ritz Cracker crumbs instead. That will give it a little more pazaaz! Read More
(5)
Rating: 4 stars
07/11/2006
I thought this was good maybe a little bland but husband RAVED. I used some ailing garlic tostini as my seasoned breadcrumbs. Will definitely make again but might try to "doctor" a little. Read More
(5)
Rating: 5 stars
09/23/2004
I've made this twice. First time cooked onions as directed and the whole thing was runny. Second time I put the onions in the crockpot overnight drained them and then made the casserole and got rave reviews. Numerous people asked for the recipe. I'll definitely make again! Read More
(4)