Time 1h17m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350. Defrost Onions. Melt butter then stir in flour, salt and pepper. Cook 2 minutes. Add milk, all cheeses and hot sauce. Stir until cheeses are melted. Add onions. Pour mixture into a greased casserole dish. Bake covered for 30 minutes, remove cover and bake another 20 minutes.
Time 56m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
Time 56m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
Time 56m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
Time 56m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Melt 1/4 cup of butter in a large skillet over medium-low heat. Add sliced onions, and cook until wilted and soft, but not browned. Set aside. Melt the remaining butter in a saucepan over medium heat. Mix in the flour, salt, pepper, and dry mustard. Cook stirring for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add cheese, and cook, stirring until melted. Set aside. Spread half of the onions into the bottom of a 1 quart casserole dish or 11x7 baking dish. Spoon half of the sauce over the onions, then sprinkle with half of the bread crumbs. Repeat layering, and spray the top layer of bread crumbs with cooking spray. Bake uncovered for 25 minutes in the preheated oven, then turn on the broiler, and broil for 1 minute, until the top is golden brown.
Time 4h25m Yield 8 servings. Number Of Ingredients 10 Steps:
Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.
