Friday, March 15, 2013

Scalloped St. Augustine Sweet Onions - Hometown Cooking

3 tablespoons butter or margarine
3 medium sweet yellow onions, sliced
1/4 cup chopped green sweet pepper
2 tablespoons chopped pimientos
3 oz Swiss cheese torn
1 cup finely crushed saltine crackers (28 crackers)
2 eggs, beaten
3/4 cup half and half or light cream
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter or margarine, melted

In a large skillet, melt the 3 tablespoons butter over medium heat. Add onions and sweet pepper; cook and stir about 5 minutes or until tender. Remove from heat. Stir in pimientos.

Place half of the onion mixture in the bottom of a 2 quart square or oval baking dish; spread evenly. Sprinkle with half of the cheese, then half of the finely crushed crackers. Top evenly with remaining onion mixture, then remaining cheese.

In a medium bowl, combine the eggs, half and half, salt, and black pepper. Pour over the layers in the baking dish.

In a small bowl, stir together the remaining finely crushed crackers and the 2 tablespoons melted butter. Sprinkle over layers in dish.

Bake, uncovered, in a 325 degree oven about 25 minutes or until mixture is set in the center. Let stand for 10 minutes before serving.

Makes 6-8 side-dish servings.

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