I love a good recipe that incorporates a can of Campbell’s Cream of Mushroom Soup, the first item on the menu of international cuisine.
Baked Sweet Onions Piquant is a dish that is both cheesy and soupy. It is great the next day, too.
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Description
A lovely lunch!
Ingredients
- 4 pounds large sweet onions
- 1/4 cup butter, melted
- 10-3/4 ounce can of cream of mushroom soup
- 1 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup grated sharp cheddar cheese
- 8 slices of French bread, 3/4-inch slices
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350°F.
- Slice onions, and cut each slice in half. Sauté onion slices in the butter until crisp-tender. Transfer to a lightly greased 13x9x2-inch baking dish.
- Combine soup, half-and-half, salt and pepper. Pour mixture over onions. Sprinkle cheese evenly over sauce; arrange bread slices on top, and brush with 3 tablespoons butter.
- Bake at 350°F for 35 minutes or until golden brown.
- Makes 8 servings
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