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Onions Neptune Recipe

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I serve this dish as an appetizer and often add whatever ingredients I have handy, such as mushrooms or sun-dried tomatoes. Whether I serve it “as is” or jazz it up, it’s always delicious. —Todd Noon, Galloway, New Jersey

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Onions Neptune Recipe

Prep: 20 min. Bake: 35 min.

Yield: 12 Servings

20 35 55

Ingredients

5 to 6 medium sweet onions, sliced and separated into rings
1/2 cup butter, softened, divided
2 cans (6 ounces each) lump crabmeat, drained, divided
3 cups (12 ounces) shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
12 to 16 slices French bread (1/4 inch thick)

Directions

In a large skillet, saute onions in 1/4 cup butter until tender. Remove from the heat; gently stir in half of the crab. Spread into a greased 13-in. x 9-in. baking dish. Top with remaining crab. Combine the cheese, soup, milk, salt and pepper; spoon over crab.
Spread remaining butter over one side of each slice of bread; place buttered side up over casserole. Bake, uncovered, at 350° for 35-45 minutes or until golden brown. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 415 calories, 19 g fat (11 g saturated fat), 62 mg cholesterol, 873 mg sodium, 43 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Onions Neptune in Taste of Home February/March 2006, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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