Onion Casserole
 
Ingredients
  • 2 large yellow onions, peeled and sliced ¼ inch thick
  • ¼ cup butter
  • ¼ cup flour
  • ¼ tsp paprika (the good kind, should be named after a country)
  • A dash of cayenne pepper
  • 2 chicken bouillon cubes
  • 1½ cup milk, scalded
  • 4 oz cheddar cheese, grated (this is for starters, you will want to use more)
  • Sourdough baguette, sliced into ¼ rounds, enough to line cocottes
  • A couple cloves peeled garlic
Instructions
  1. Spray or lightly butter the cocottes.
  2. Lightly butter, or spray the bread slices and toast in a 350 degree oven. Take the garlic cloves and rub the toasts. Arrange the toasted bread in the bottom of the dishes, cutting them if needed so that the bottom has a nice bread base. This is my favorite part of the dish and you don’t want to skimp on the bread!
  3. Parboil the sliced onions in water for 10 minutes and drain.
  4. Scald the 1½ cups of milk in a small pot, this will help make for a smooth sauce.
  5. For the sauce, melt the butter in the pan, whisk in the flour, and cook long enough to remove the raw taste from the flour, but don’t brown it. Whisk in the milk. Then as you are admiring your beautiful, smooth perfect white sauce, blend in the 4 ounces of grated cheddar, paprika, bouillon cubes and cayenne. Taste and adjust seasoning.
  6. Now fill the cocottes with the onions stopping a little short of the top.
  7. Pour the sauce over the onions. Top them off with the reserved cheese that you would has reserved if you hadn’t put it all in the sauce. I told you that you would want to use more!
  8. They can be prepared up to this point and be held in the refrigerator.
  9. When you are ready cover and cook them in a 350 degree oven for one hour. Bake them on a sheet pan as they tend to boil over. I have adjusted this recipe to fit 4 small cocottes. If you want to make it in a large dish, you will need to slice more onions and make more sauce.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/45/