Southern Onions Au Gratin with Cheddar Cheese (1983)

•  12 medium onions, peeled
• 1/4 cup plus 2 tbspns, butter
• 1/4 cup plus 2 tbspns, flour
• 2 cups milk
• 1/2 tspn salt
• 4 oz shredded sharp Cheddar cheese
• 1 cup soft bread crumbs
• 1/2 cup chopped almonds, toasted

Cut a 1/4-inch slice from the top of each onion. Reserve slices for use in another recipe.

Cover and cook onions in boiling salted water for 30 minutes or until tender but not mushy. Drain, place in a lightly greased 13-x-9-x-2-inch baking dish, and set aside. 

Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until until thickened and bubbly. ADd salt and Cheddar cheese. Pour cheese sauce over onions.

Melt remaining butter, and toss with bread crumbs. Sprinkle buttered bread crumbs and toasted almonds over onions. Bake at 350 degrees for 15 minutes or until lightly browned. Yield: 12 servings. 

More "Lost" Onion Recipes

Onion Pie with Ritz Cracker Crust (1984)

Yankee Baked Apples and Onions (1963)

(Origin - "The Southern Heritage Vegetables Cookbook" by Southern Living, part of Oxmoor House, 1983.)