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Swiss Scalloped Onions

Total Time

Prep: 20 min. Bake: 30 min.


10 servings

This rich, special side dish makes frequent appearances on my Thanksgiving menu. Simmering the onions before assembling the casserole mellows their flavor.


  • 2 quarts water
  • 7 cups sliced onions
  • 1/2 cup butter, divided
  • 1/4 cup 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


  1. 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.
  2. 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.
  3. Top with bread cubes. Melt remaining butter; drizzle over the top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

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