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Old 07-04-2011, 08:21 AM   #1
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Onion Casserole

Tried this recipe yesterday as a side to serve with a steak. Sauteed 1 can of sliced mushrooms, about 4 med onions, garlic, then add a can of concentrated cream of mushroom soup, about 1/4 cup wine and 1/4 water. Added some seasoning and fresh parsley, pepper. Put that in an oven proof dish, topped with crutons and chees. Bake for about 1/2 an hour at 400 until browned and bubby.
Conclusion, it wasn't bad. Lots of flavor. May even make it again some day.

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Old 07-04-2011, 01:40 PM   #2
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That sounds great!
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Old 07-04-2011, 01:44 PM   #3
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What kind of cheese did you use? I make a Swiss onion tart, but this looks like it would be a nice side...
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Old 07-04-2011, 02:07 PM   #4
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Very nice. Looks like a great side. Croutons and cheese... YUM!
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Old 07-04-2011, 04:10 PM   #5
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Sounds great :) I think I'll sub the mushroom soup for brown onion, I've been put off mushroom soup for a while. Think it will work?
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Old 07-04-2011, 04:34 PM   #6
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Looks great! Sort of a savoury bread pudding.
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Old 07-04-2011, 04:55 PM   #7
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Quote:
Originally Posted by CWS4322 View Post
What kind of cheese did you use? I make a Swiss onion tart, but this looks like it would be a nice side...
I used mozz because I didn't have any other suitable cheese. Swiss would probably be better, actually.
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Old 07-04-2011, 05:53 PM   #8
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Quote:
Originally Posted by Aunt Bea View Post
Looks great! Sort of a savoury bread pudding.
Yeah. It tasted really good. A bit soupier than what I expected. But, that could be remedied with no problem. I was just going with a recipe that I found and was modifying it to suit my tastes. Definitely went well with the grilled steak. I think it would have been better with sherry instead of wine.
A work in progress...
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Old 07-05-2011, 01:30 PM   #9
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I, too, like this, rocklobster, nice simple dish to boost my confidence with oven cooking. It looks great. An idea for a thickener might be potatoes shredded to approximate shape of the sliced onions.

I'm also thinking, for steak... red onions, can of tomato cream concentrate, sherry, splash of balsamic, mozz, etc.
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Old 07-05-2011, 02:29 PM   #10
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I think it should be fairly foolproof, considering you don't know what to expect in the first place. I ate the leftovers,sans crutons, warmed up on a hamburger.
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