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Grandma's Heavenly Onions Recipe

Thaw the hash browns completely and set aside. Preheat the oven to 350°F. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 3-5 minutes or until the onion is just soft. Don't let the onion get browned or crispy.

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Directions. Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers.

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Instructions. Using non-stick cooking spray, prepare a 9×9 (or 9×13) baking dish. Slice the Vidalia onions in 1/4 to 1/2 inch slices and separate the rings. Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about 1/2 tsp). Cut the butter into pats and place around the dish on top of the onions.

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Beat the eggs in a large mixing bowl. Add the onions, milk, cheese, Ritz crackers and salt and pepper to taste to the bowl with the eggs, and stir to combine well. Spread the mixture into a well greased 9×13 baking dish. In a bowl, stir together the topping ingredients, and sprinkle over the casserole.

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Place in 12x7 baking dish. Sprinkle shredded swiss cheese on top. Combine soup, evaporated milk and soy sauce mixing well. Pour over cheese and onions. Place french bread on top and cover with swiss cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered for 30 minutes then uncover and bake another 15-20 minutes.

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Season the onions: Place onions in a large bowl. Sprinkle with thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper; toss gently to coat. Caitlin Bensel; Food Stylist: Torie Cox. Arrange evenly in prepared baking dish. Caitlin Bensel; Food Stylist: Torie Cox.

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Place half of cooked onions in a lightly greased 8x8-inch baking dish. Sprinkle evenly with half of the cheese and the 1/2 cup finely crushed Saltine crackers. Top with remaining onions and cheese. Whisk together eggs, half-&-half, salt, and pepper. Pour over onion mixture.

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In large skillet, melt butter and sauté onions and mushrooms in butter. Place onions and mushrooms in 2 gt. casserole dish. Sprinkle with shredded cheese. Combine soup, soy sauce evaporated milk and pour over cheese. Layer bread on top of that and top with slices of cheese.

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Heat the butter in a large dutch oven or high sided skillet. When it has just melted add in the onions and salt then stir to coat everything in the butter. Cook, uncovered over a low heat for 30 minutes until the onions are soft but not coloured. Turn up the heat and add the water, sugar and balsamic vinegar.

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Add butter to a large cast-iron skillet over medium heat. When the butter melts, add the sliced onions. Reduce the heat to low and cook the onions uncovered for 90 minutes. Check on them and stir about every 20 minutes. When the onions are getting close to being done, preheat the oven to 350 degrees F.

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Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. Place onions in a saucepan and add water just to cover. Bring to a boil, reduce heat and let simmer 8 minutes. Drain and toss onion slices with butter. In a large bowl, whisk together eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt, and pepper.

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Preheat oven to 350F degrees. Spray a 9"x13" casserole dish with cooking spray. Set aside. Slice onions into rings. Layer the onion rings in the casserole dish. In a large mixing bowl, add the Swiss cheese. Add the mozzarella cheese. Add the mayonnaise. Mix the cheese and mayonnaise together until fully combined.

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2 Tablespoons butter 3 medium sweet Spanish onions, sliced 8 ounces fresh mushrooms, sliced 1 cup (4 ounces) shredded Swiss cheese 1 can (10.75 ounces) condensed cream of mushroom soup, undiluted 1 can (5 ounces) evaporated milk 2 teaspoons soy sauce 6 to 8 slices French bread (1/2 inch thick) 6 to 8 thin slices Swiss cheese (about 4 ounces) In a large skillet, melt butter over medium-high.

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Drain well. Toss warm onions with the 2 tablespoons butter. While onions cook, beat the eggs and evaporated milk together in a large bowl. Add the warm cooked onions, cracker crumbs, shredded cheese, salt, and pepper. Stir to combine. Place onion mixture in a 9x13-inch baking dish coated with non-stick cooking spray.

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Slice the onions into half moons, about 1/4 inch thick. In a pan, melt 1/2 stick of butter. Sauté the onions until tender and slightly browned. Add salt and pepper to taste. In a bowl, mix the sautéed onions with 1/2 cup of sour cream. Transfer the onion mixture into a casserole dish.

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Spray a non-stick skillet, and brown patties on both sides. Add dry onion soup mix and 1 1/2 cup water. Cover pan tightly and simmer for 20 minutes. Remove patties to a plate. In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour. Stir flour and water into onion gravy. Stir constantly with a whisk until it comes to a boil.