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Southern Onion Casserole Recipe
|Small onions||750 Milliliter (3 Cups)|
|Butter||30 Milliliter (2 Tablespoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Curry powder||1⁄2 Teaspoon|
|Evaporated milk||300 Milliliter (1/4 Cup)|
|Toasted slivered almonds||125 Milliliter (1/2 Cup)|
|Grated old cheddar cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2040 Calories from Fat 1118
% Daily Value*
Total Fat 123 g189.2%
Saturated Fat 39.8 g198.9%
Trans Fat 0 g
Cholesterol 181.8 mg60.6%
Sodium 1650.3 mg68.8%
Total Carbohydrates 188 g62.5%
Dietary Fiber 15.4 g61.6%
Sugars 61.2 g
Protein 66 g131.1%
Vitamin A 39.3% Vitamin C 40.4%
Calcium 147% Iron 42.6%
*Based on a 2000 Calorie diet
If you are using fresh onions, precook them in a small amount of water just until fork tender.
Drain and set aside.
In a small saucepan, melt the butter until bubbly and stir in the flour, curry powder, oregano and salt.
Continue to stir and cook until you have a smooth roux.
Gradually stir in the evaporated milk and continue stirring and cooking until the sauce is thicker and smooth.
Stir in the toasted almonds.
Place the cooked onions in a 1 qt. (1 L) greased casserole and pour the sauce over top.
Sprinkle a generous amount of grated Cheddar cheese over top and bake for approx. 15-20 minutes.