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Swiss Scalloped Onions

 Swiss Scalloped Onions
This rich, special side dish makes frequent appearances on my Thanksgiving menu. Simmering the onions before assembling the casserole mellows their flavor.
10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 quarts water
  • 7 cups sliced onions
  • 1/2 cup butter, divided
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 cups milk
  • 2 packages (5 ounces each) shredded Swiss cheese
  • 4 cups cubed French bread

Directions

  • In a large saucepan, bring water to a boil; add onions. Return to a
  • boil. Reduce heat; cover and simmer for 10-12 minutes or until
  • tender. Drain well. Place onions in an ungreased 13-in. x 9-in.
  • baking dish.
  • In a small saucepan, melt 1/4 cup butter. Whisk in the flour,
  • Worcestershire sauce, salt, paprika and pepper until smooth.
  • Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Remove from the heat; stir in cheese until
  • melted. Pour over onions; toss to coat.
  • Top with bread cubes. Melt remaining butter; drizzle over the top.

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Swiss Scalloped Onions (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 30-35 minutes or until golden
  • brown. Yield: 10 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 244 calories, 15 g fat (9 g saturated fat), 44 mg cholesterol, 414 mg sodium, 19 g carbohydrate, 2 g fiber, 8 g protein.