3-5 yellow onions
1 tsp soy sauce
1 can cream of chicken soup undiluted (cream of broccoli can be used for vegetarian dishes)
2/3 cup of milk
2-3 tbsp butter
2 cups shredded swiss cheese (or a mix of mozzarella and swiss)
1 french bread baguette
I start with 3-5 large onions.
I slice them up thin and sautee on med/med-high heat with 2-3 tbsp of butter.
I make sure to cook them until they are clear, a little brown is fine. Then I place them at the bottom of a casserole dish or rectangle glass dish. (I ended up doubling my recipe this week, so I used a huge glass dish.) I put half of the cheese and a sprinkling of black pepper to taste on top of the onions.
Now in the same cooking pan, I put the cream soup, milk and soy sauce and stir until blended. Now pour that on top of your onions. You can mix this around a little. Slice up the baguette and place the slices on top of the soup mixture. You can push them down a little, but you want the bread tops sticking out from the onion/soup mixture.
Bake for about 15 minutes at 350*. Pull the dish out of the oven, put the rest of the cheese on top, covering most of the bread and soup/onion mixture. Now bake for another 10-15 minutes until cheese is melted and soup is bubbly in the corners and sides.
This is the perfect side dish for pretty much any meal. We usually do it with some sort of chicken dish but it would go well with steak, burgers, pork chops, even Thanksgiving dinner. It re-heats nicely, too, for leftovers..... although there usually aren't many leftovers when I cook this casserole up.