Sherried Onion Skillet Supper Recipe
Ingredients
| Large onions 4, sliced into 1/2-inch rounds | ||
| Beef or chicken bouillon 1/2 cup | ||
| Fresh mushrooms 1 cup sliced | ||
| Rhubarb sauce 1 cup moderately sweet | ||
| Sherry | 2 Tablespoon | |
| Sausage 1 pound, shaped into 4 patties | ||
| Sharp cheddar cheese 2/3 cup shredded | ||
| Walnuts 1/2 cup coarsely chopped | ||
Directions
Put onions into a large skillet.
Pour bouillon over them and cover pan; simmer for about 5 minutes.
Add mushrooms and rhubarb sauce; sprinkle with sherry; then simmer for another 5 minutes.
In another skillet, fry sausage patties until done, pouring off grease as it accumulates.
Lay parties on top of onion mixture.
Sprinkle with cheese and top with walnuts.
Heat till piping hot (about 5 minutes) in a 350° oven.
Pour bouillon over them and cover pan; simmer for about 5 minutes.
Add mushrooms and rhubarb sauce; sprinkle with sherry; then simmer for another 5 minutes.
In another skillet, fry sausage patties until done, pouring off grease as it accumulates.
Lay parties on top of onion mixture.
Sprinkle with cheese and top with walnuts.
Heat till piping hot (about 5 minutes) in a 350° oven.
Chef
