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Onion Charlotte Recipe
|Bermuda onions||4 , peeled and thickly sliced|
|Milk||1 Cup (16 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Bread slices||5 , stale|
|Oil/Cooking fat||1⁄4 Cup (4 tbs)|
|Grated cheese||3 Tablespoon|
|Bread crumbs||2 Tablespoon|
Serving size: Complete recipe
Calories 1916 Calories from Fat 1060
% Daily Value*
Total Fat 120 g184.9%
Saturated Fat 44.2 g221.2%
Trans Fat 0 g
Cholesterol 159 mg
Sodium 2138.9 mg89.1%
Total Carbohydrates 171 g57%
Dietary Fiber 14.2 g56.7%
Sugars 38.1 g
Protein 44 g88.9%
Vitamin A 31.3% Vitamin C 67.7%
Calcium 104.2% Iron 36.9%
*Based on a 2000 Calorie diet
Cover; boil 2 to 3 minutes.
Drain; return to pan.
Add milk and 4 tablespoons water; cover.
Simmer until onions are tender, 10 to 15 minutes.
Mix cornstarch to smooth paste with a little extra milk; add to onions.
Stir until boiling.
Add 2 tablespoons butter, salt, pepper, nutmeg, and cinnamon.
Remove crusts from bread; fry in oil until brown on both sides.
Arrange in bottom and around sides of baking dish; pour in onion mixture.
Sprinkle with cheese and crumbs mixed together.
Melt remaining butter; dribble over the top.
Bake in preheated 400°F oven until well browned