8 “He trusts in the LORD,” they say,
“let the LORD rescue him.
Let him deliver him,
since he delights in him.”
I was recently visiting friends in Western Nebraska and my friend Cheryl prepared a wonderful onion pie to accompany steaks on the grill for dinner. As we discussed various recipes for baking onions Cheryl told me about this recipe, Golden Onions. She said it is really the very best, but knowing we are all “watching our weight” she opted to make a lighter onion pie for us.
However, ever since then this recipe has been burning a hole in my psyche. I just HAD to make this and give it a taste. So, I invited my husband’s brother and sister-in-law over for steaks on the grill for a taste test! Oh my word, I can’t wait to make it again! This is one of those recipes that will go with just about any type of meat and with fresh Vidalia onions so plentiful right now, you too will find this a keeper recipe!
- 6 medium Vidalia or sweet onions sliced in thin rings
- ½ cup butter
In a large skillet, melt better and sauté onions over medium heat stirring frequently until they are transparent. Place in a buttered 2 quart baking dish.
- ¼ cup flour (or 2 tablespoons cornstarch, if you prefer)
- ¼ cup butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups milk
- 2 tablespoons chicken bullion granules (or beef)
- ¼ cup burgundy wine, dry vermouth, Madeira (my favorite)
- French bread or ** 2 cups torn up pieces of bread
In a large saucepan or microwave container melt the butter, whisk in the flour (or cornstarch), salt, pepper and bullion.
Add the milk and thicken
Then stir in the wine (any will do, but I used Madeira).
Pour sauce over the onions and sprinkle with ¾ pound of grated Swiss cheese.
Melt ¼ cup butter and slice a baguette (or whatever comes along) into ½ inch thick slices**. Dip one side into the butter and place that side up covering the sauce entirely.
Bake for 30 minutes at 350 degrees.
For a 9×13 plan – double the recipe. You should probably double it anyway as this goes fast!
** During the 4th of July weekend I remade this wonderful recipe, but instead of the sliced baguettes, I used 2 cups of torn up pieces of bread (any kind will due) sprinkled with the melted garlic butter. This made a wonderfully crispy, tasty, brown top while making it easy to dish out the onions instead of a whole piece of bread with each serving.
1 thought on “Golden Onions, A Keeper Recipe”
Cathy, that looks wonderful. I will have to make it this week!!