Scalloped Eggs and Onions Recipe
Ingredients
| Onions | 2 Cup (16 tbs), thinly sliced | |
| 2 tablesp. melted butter, margarine, fat, or salad oil | ||
| Salt | 1 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Eggs | 6 | |
| 1 1/2 c. bottled milk or 3/4 c. evaporated milk and 3/4 c. water | ||
Directions
Cook onions, covered, in the butter until tender, but not brown.
Add salt and pepper to eggs; beat light; add milk.
Arrange the onions in the bottom of a 1 1/2 qt greased or oiled casserole; cover with the egg mixture; set in pan of warm water; bake in moderate oven of 350°F 50 min., or until set.
Add salt and pepper to eggs; beat light; add milk.
Arrange the onions in the bottom of a 1 1/2 qt greased or oiled casserole; cover with the egg mixture; set in pan of warm water; bake in moderate oven of 350°F 50 min., or until set.
Chef
