Tag: Swiss cheese

Cheesy Onion Casserole

Cheesy Onion Casserole

Christmas is all about traditions to me. I try to keep the traditions from my childhood and the ones Greg and I have started as a family, going today. I’m not sure we had a traditional Christmas Eve meal when the kids were smaller. I think that maybe it was whatever I could get on the table in the rush of the season.

When we lived in Florida, at the kid’s request, it became shrimp every Christmas Eve. Since moving back to Georgia, it seems that Christmas Eve dinner has never been the same. This year I plan to try something new and bake a prime rib. That should please everyone, and I will not have to spend all day in the kitchen.

This casserole has the taste of a French Onion Soup. It is packed with flavor and should pair wonderfully with the prime rib. My plan is to saute’ the onions a day or two ahead of time. Store in the refrigerator. Then assemble and bake the casserole on Christmas Eve.

Cheesy Onion Casserole
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Cheesy Onion Casserole

Course Side Dish
Author Amye Melton

Ingredients

  • 2-3 tablespoons unsalted butter
  • 4 large yellow onions sliced into rings
  • freshly ground black pepper
  • 2 cups shredded Swiss cheese
  • 1 (10-ounce) can Cream of Chicken soup undiluted
  • 2/3 cup milk
  • 1 teaspoon soy sauce
  • sliced French bread (sliced 1/2-inch thick)

Instructions

  • Preheat oven to 350℉.
  • In a large skillet, melt butter over medium heat.
  • Add onions and saute until translucent.
  • Add a few turns of freshly ground pepper and stir.
  • Pour onions into a shallow 2-quart casserole dish.
  • Top with 2/3 of the Swiss cheese and set aside.
  • In a medium bowl mix soup, milk, and soy sauce. Pour over the cheese and onions.
  • Top with French bread slices.
  • Bake at 350℉, uncovered, for 15 minutes.
  • Remove from oven and gently push the bread down into sauce.
  • Top with remaining cheese.
  • Return to oven and bake, uncovered, for 15 minutes.
  • Serve immediately.

Puff Pastry Quiche Lorraine

While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.

The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.

When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.

Puff Pastry Quiche Lorraine
 
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Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 2 tbsp butter
  • 3 oz. to 4 oz. prosciutto, cut into strips
  • ¼ c. finely diced onion
  • 6 lg. eggs
  • 1½ c. whole milk or half and half
  • 2 c. grated Swiss cheese
  • pinch cayenne pepper
  • salt and pepper, to taste
Instructions
  1. Thaw puff pastry in refrigerator overnight.
  2. Preheat oven to 425℉.
  3. Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
  4. Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
  5. Saute onion in skillet, until tender, adding more butter if needed.
  6. In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
  7. Remove pastry from refrigerator and put egg mixture into crust.
  8. Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.