Giovanna's Yummy Cheese Onions

Giovanna's Yummy Cheese Onions

24
ELIZASMUM 1

"A layered dish of onions, bread crumbs and a velvety Monterey Jack cheese sauce. Given to me by my friend, Giovanna, this recipe has become a staple in our house. It's great alone for a snack, or as a side dish."

Ingredients

56 m {{adjustedServings}} servings 475 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside.
  3. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside.
  4. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray.
  5. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
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Reviews

24
  1. 26 Ratings

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Many thanks to Giovanna!! This is fabulous, I just served this at our Easter dinner (with ham) and everyone in my family enjoyed it, most had seconds. We are all pretty much onion lovers anyway ...

This recipe rated 5 stars with me - and I'm a hard marker! It came out of the oven hot and creamy - slightly browned on the top. The family raved about it - even my daughter who dislikes onions...

I brought this to a potluck and the dish was scraped clean. Everyone loved it. I used one cup of Monterey Jack and one cup of Gruyere for a little extra flavor. Next time I may try adding a bi...