[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SALLY’S FRENCH BREAD WITH ONIONS[/title][fusion_text]Week of September 8th-12th, 2014
8 C white onions, sliced
4 T butter
1/4 lb Swiss cheese grated (I like more cheese than this)
1 can cream of chicken soup
1 C milk
1 loaf french bread, sliced and buttered
Saute’ onions in butter until soft but not browned. Place in large casserole and sprinkle the cheese over them. Mix together the soup and the milk; pour over the onions and cheese, lifting the onions with a fork to allow liquid to drip down. Place slices of bread around the casserole, pushing into the mixture, leaving tips of bread sticking out. Bake at 350 degrees for 30 minutes. Serves 8-10 for a side dish.
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