2015: Onion Casserole

  • Chef: Hidemi Walsh
2015: Onion Casserole


  • 2 medium Sweet Onions, peeled
  • 1 tablespoon Unsalted Butter
  • 1.5 tablespoons All-purpose flour
  • 1 and 1/2 cups Unsweetened Almond Milk
  • 1 cup Rumiano Smoked Mozzarella Cheese, grated
  • 1 teaspoon Paprika Powder
  • 1 cup Store bought French-fried Onions
  • Salt and Black Pepper to taste
  • 1-2 teaspoons Crushed Red Peppers (optional)


1. Cut off the stem end of each onion and cut each onion into four. 2. Line a rimmed baking sheet with aluminum foil and place onions, cut sides up. Bake in preheated 350 degrees F oven for about 30 minutes until onions are tender or your desired texture. 3. Make sauce. Put the almond milk into a microwave safe cup and microwave on high for 20-30 seconds (just warm it up). In a saucepan, melt butter over medium heat. Stir in flour. Reduce heat to medium-low and add almond milk little by little stirring constantly. Cook until slightly thickened. Add cheese, paprika and red peppers (if you add). Add salt and black pepper to taste. Stir to melt cheese. Remove the saucepan from the heat and set aside. 4. When the onions have baked, cut each quartered onion into bite size and put into an 8x8 baking dish. Pour the sauce over the onions and sprinkle the French-fried onions over the top. Bake in preheated 400 degrees F oven for 7-8 minutes.

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