DEVLIN'S THANKSGIVING ONION CASSEROLE

Devlin's Thanksgiving Onion Casserole image

Provided by nina6876

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

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3 lbs Spanish onions, peeled and cut into small wedges
1 1/2 cups water
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons flour
1/2 teaspoon pepper sauce
1/4 cup light cream
1 egg
1 tablespoon softened butter
6 slices crusty bread, cubed
2 cups extra-sharp cheddar cheese, grated
1/2 cup romano cheese, grated
8 tablespoons melted butter

Steps:

Cook onion wedges in 1 C water mixed with 1/2 t salt until tender, covered. Reserve 1 C onion water for sauce. Drain.
Melt 4 T butter. Stir in 2 T flour and cook over medium heat, stirring, for five minutes. Slowly add reserved onion water and whisk until smooth. Add pepper sauce.
Whisk together: light cream and egg. Add a little of the onion sauce and whisk to warm the cream mixture. Add remaining onion sauce and continue whisking over low heat, until it's the consistency of heavy cream. Be careful not to overcook the egg.
Toss sauce with onions and put in a shallow casserole, greased with softened butter.
Top with cubed bread, cheddar and romano cheeses, tossed with 8 T melted butter.
Bake at 350 for 30 - 35 minutes, until top is golden.

Nutrition Facts : Calories 391.5, Fat 24.8, SaturatedFat 15.1, Cholesterol 86.9, Sodium 647.4, Carbohydrate 29.9, Fiber 2.6, Sugar 5.2, Protein 13.3