Cheesy Baked Onions

This was a recipe I found stuck in Mom’s cookbook. Part of the enjoyment in making this dish comes from recalling how she loved onions, and part of it is following the recipe written in her distinctive, back-slanted handwriting. Sweet, creamy, and decadently rich, this makes a wonderful side dish for any sort of meat. You can make it the day before and reheat it.

6 medium or 4 large yellow onions
¼ butter or margarine
½ C. beef or chicken broth
½ C. whipping cream
2 T. flour
½ C. grated Parmesan cheese
Salt and pepper to taste
1 C. shredded Swiss cheese

Peel the onions and slice them thick. Sauté them in the butter or margarine until tender, adding water if necessary. Place in a sprayed baking dish. In a separate bowl, stir together the broth, cream, flour, Parmesan cheese, and seasonings until blended. Pour this mixture over the onions and top with the Swiss cheese. Bake uncovered at 350º for about 45 minutes, until the mixture is bubbly. Serves 6-8.

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