Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available now!
This recipe has been taunting me everywhere I look, so I finally had to break down and try it.
It was good. I'd more likely have it for lunch or a side rather than a main course, and perhaps next time I'd add a little beef bouillon powder to the soup mixture. Ingredients 4 tbsp butter 3 large onions, sliced thinly salt and pepper to taste 2 cups shredded swiss cheese loaf of french bread sliced about 1/2 inch thick 1 can cream of chicken soup (undiluted) 2/3 cup milk 1 tbsp soy sauce
Melt butter in a skillet and saute onions until translucent. Salt and pepper to taste.
Layer onions in a 2 qt casserole dish (I used a 9x13 pan). Sprinkle 2/3 of the shredded cheese on top.
Heat undliuted soup, milk and soy sauce in a pan until blended and hot. Pour over onion layer. Stir slightly to incorporate everything.
Place a layer of french bread slices on top of the onion mixture.
Place in a 350F oven for 15 minutes. Add the remaining cheese to the top of the bread slices, and return to the oven for another 15 minutes to broil and brown.