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Old 01-22-2013, 12:56 PM
 
Location: Central Midwest
3,401 posts, read 2,497,876 times
Reputation: 13703

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I hadn't made Escalloped Onions for a long time so I thought I would make some last night. And, they turned out really good. I thought some people might want this super easy recipe.

Escalloped Onions

3 Large Onions, sliced fairly thinly (I cut mine in quarters and sliced) - you can add as many onions as you want.
1/3 cup margarine
Salt and pepper (I also added a bit of Cajun Seasoning)
1 teaspoon chopped dried chives
Italian Bread Crumbs


Melt the margarine and add the onions, salt and pepper and dried chives and cook the onions using medium heat only until they are soft but not brown (putting a lid on these help to keep them from browning, but watch them and if they brown a bit it won't hurt). Put the onions in a sprayed/buttered casserole dish and sprinkle with Italian bread crumbs (I put only a thin layer on) and dot with margarine. Cook at 375 until brown on top.

I really like to use Vidalia for this but sweet yellow would be my second choice....I don't like to use really strong tasting onions for this.
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Old 01-22-2013, 01:47 PM
 
7,106 posts, read 9,341,059 times
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Wow, nice and simple, too. Thanks! Now, when you say Italian bread crumbs, are those with Italian seasoning built in or are they crumbs made from Italian bread?
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Old 01-22-2013, 02:06 PM
 
Location: Central Midwest
3,401 posts, read 2,497,876 times
Reputation: 13703
Quote:
Originally Posted by Cliffie View Post
Wow, nice and simple, too. Thanks! Now, when you say Italian bread crumbs, are those with Italian seasoning built in or are they crumbs made from Italian bread?

I used Italian bread crumbs with the seasoning ... I think I bought them at Walmart.
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Old 01-23-2013, 01:15 PM
 
7,106 posts, read 9,341,059 times
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Always good to meet a fellow can-opener gourmet...
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Old 01-26-2013, 08:39 PM
 
Location: Canada
5,689 posts, read 6,532,688 times
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Can this be made a day ahead and reheated?
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Old 01-28-2013, 12:49 PM
 
Location: Central Midwest
3,401 posts, read 2,497,876 times
Reputation: 13703
Quote:
Originally Posted by netwit View Post
Can this be made a day ahead and reheated?

I don't know.....imagine you could cook the onions and put them in the casserole and put in the refrigerator...and then add the bread crumbs on top the day you heat it up. I don't think it would affect the taste.
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Old 01-28-2013, 03:15 PM
 
271 posts, read 488,855 times
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Oh this really looks good. Going to do it tomorrow. No chives though so going to try it with maybe dried rosemary or oregano.
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Old 01-28-2013, 04:06 PM
 
Location: Islip,NY
17,486 posts, read 20,916,643 times
Reputation: 18343
Quote:
Originally Posted by rural chick View Post
I hadn't made Escalloped Onions for a long time so I thought I would make some last night. And, they turned out really good. I thought some people might want this super easy recipe.

Escalloped Onions

3 Large Onions, sliced fairly thinly (I cut mine in quarters and sliced) - you can add as many onions as you want.
1/3 cup margarine
Salt and pepper (I also added a bit of Cajun Seasoning)
1 teaspoon chopped dried chives
Italian Bread Crumbs


Melt the margarine and add the onions, salt and pepper and dried chives and cook the onions using medium heat only until they are soft but not brown (putting a lid on these help to keep them from browning, but watch them and if they brown a bit it won't hurt). Put the onions in a sprayed/buttered casserole dish and sprinkle with Italian bread crumbs (I put only a thin layer on) and dot with margarine. Cook at 375 until brown on top.

I really like to use Vidalia for this but sweet yellow would be my second choice....I don't like to use really strong tasting onions for this.
This recipe is similar to one I made but I used butter to saute the onions, added cream of chicken soup, swiss cheese and layers slices of French bread on top and baked.
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