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Janet

In article >,
says...

> > I love french onion soup; and boiled onions baked in a cheesy sauce
> >with a brown (crumbs) topping.
> >
> > Janet.
>
> I would love directions for the onions baked in a cheesy sauce. Recipe
> not necessary, I can do the sauce, but boiling and construction
> directions would be good.

I use smallish onions, bigger than a golfball but smaller than an
apple. . Take off the brown skin and trim off any roots. Pack them in
one layer in a pan, salt, cover with water bring to a simmer and cook
until a skewer can slide in. Drain and arrange in a dish; cover with
cheese sauce,topped with grated cheese and breadcrumbs, and bake till
the top is browned.

Good with ham.

> I love onions roasted along with the other veges for a roast dinner.

So do I.
>
> I also love a white onion sauce. Saute white onions (not the salad
> onions, the white onions with the paper skins) in butter very slowly
> (no browning) until soft. Add flour, a little dried mustard, salt and
> pepper to make a roux, add milk and bring to the boil to desired
> consistency. Add fresh chopped herbs of choice, I like parsley and
> dill. Serve over corned beef or mutton.

sounds good. A friend of mine serves something very similar with peas in
the onion sauce instead of herbs.

Janet UK.