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
- asiago
- ricotta
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.
Enjoy!