Onions and Parmesan Casserole is a rich and delicious side dish. It’s also a fast and easy meal solution since most of the ingredients are ones I have on hand (including the canned milk.)
The recipe was given to me more than 25 years ago by a friend. When I mentioned it to her recently, she said had forgotten about it completely and never makes it anymore … I couldn’t believe it!
Well, I’ve prepared it countless times and my family loves it. Now I often make it when I’m on my own. It’s creamy and tangy with parmesan cheese and is a meal in itself.
Better comfort food I’ve never found!
- 4 cups sliced yellow or sweet onions
- 1/3 cup butter
- 2 eggs
- 1 cup cream (I use Evaporated Milk and it tastes delicious)
- 2/3 cup parmeson cheese
- salt and pepper
- Sauté onions in butter until soft.
- Place in ovenproof casserole.
- Meanwhile, in a separate bowl, beat eggs lightly.
- Mix in cream, salt, and pepper.*
- Sprinkle top with 1/3 cup parmeson cheese and bake, uncovered, for 15 minutes at 425 degrees.
*To make this casserole more robust, I often throw in whatever other cheeses I may have on hand right into the egg mixture.
Try a few tablespoons of:
- grated mozzarella
Think outside the box: dried cottage cheese could be added as extra protein (and I often have dried cottage cheese in 1/4 cup servings stowed away in my freezer.) You could also serve this dish with a bit of baked chicken or pork.
NOTE: Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Wikipedia
You can also read about the difference between evaporated milk and condensed milk here at The Kitchn.