Golden Onion Bake Recipes

Steps:

• In a large skillet, saute onions in butter until tender. In a large bowl, combine the soup, milk, pepper and 2 cups cheese. Stir in onions., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheese. Brush bread slices with melted butter on one side. Arrange buttered side up over cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly. If desired, broil 4-6 in. from heat until bread is golden brown. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Steps:

• Make dough:
• Stir together yeast, milk, and sugar in bowl of a stand mixer fitted with paddle attachment (or in a bowl to mix by hand) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add flour, salt, egg, and butter and mix at low speed (or stir) until a dough forms. Increase speed to medium-high and beat 3 minutes (or knead by hand 5 minutes).
• Sprinkle dough lightly with flour and cover bowl with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
• Make filling while dough rises:
• Cook onions and bacon in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet, covered, over medium-high heat, stirring occasionally, until onions are softened, about 20 minutes.
• Remove lid and cook, stirring occasionally, until onions are golden, 20 to 30 minutes. Cool onions.
• Whisk together sour cream and yolks, then stir into onions.
• Bake pie:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit dough into springform pan (stretching slightly if necessary to hang over edge) and spread filling evenly in it. Fold edges of dough over filling, leaving some filling exposed in center. Let pie stand 20 minutes at room temperature.
• Bake until crust is golden-brown and filling is bubbling, about 11/4 hours. Cool slightly before serving.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

Steps:

• Saute onions in butter for about 12 minutes.
• In a bowl, combine soup, milk, pepper, and 2 c cheese.
• Stir in onions.
• Transfer to a greased 2 quart baking dish.
• Sprinkle with remaining cheese.
• Brush bread with melted butter, on one side.
• Arrange butter side up over cheese.
• Bake, uncovered, at 350, for 25-30 minutes.
• If desired, broil 4-6 inches from heat until golden brown.
• Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350-degrees.
• Butter casserole dish (shallow one).
• Melt butter in large skillet and add onions.
• Cook until tender and translucent.
• Stir often.
• Transfer onions to prepared dish.
• Combine milk, soup, salt and pepper in a bowl.
• Pour over onions.
• Sprinkle cut cheese over top.
• Brown bread slices (one side only) in skillet.
• Add butter as needed.
• Placed on top of casserole with browned side up.
• Bake until bread browns even more.
• About 30 minutes.
• Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
• Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
• Bake for 30 to 40 minutes or until onions are tender.