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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scalloped Onions Recipe

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This recipe for Scalloped Onions is from FAITH, FAMILY AND FOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs of sweet onions
1⁄4 lb Ritz crackers, (1 sleeve)
1⁄4 lb butter (1 stick)
salt and pepper
Pinch of Sugar
1⁄2 cup milk (approximately)
Directions:
Directions:
Preheat oven to 350º
Boil the onions for about 10-15 minutes until tender; drain.
In a 2 qt casserole, layer half the onions, half the crushed saltines, half the butter, sugar, salt and pepper. (I skip salt and just sprinkle pepper over each layer. (Garlic pepper is good too!)
Repeat layers ending with last of the half the butter, cut into chunks and dotted over the top.
Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
Bake uncovered at 350 degrees for about 30 minutes until browned and bubbly.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A long held Gundelfinger/Robey tradition on Thanksgiving!

I don't have a proper "recipe" so this is the best I can do. I always double this recipe so I use a mandolin to slice all those onions and then I cook them on low in my crockpot with a stick of butter and a pinch of sugar while I work on the other dishes. Now that the "recipe" is in this book I'll miss Tara's yearly phone calls!

 

 

 

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