4 md Onions, sliced
3 tb Butter or margarine
1 cn Sliced mushrooms, drained (2
– 1/2 oz.) 1 t Paprika
1 1/2 c Plain croutons
1/2 c Shredded carraway seed
– cheese 1/2 c Shredded mild cheddar cheese
3 tb Grated Parmesan cheese
1 cn Cream of chickem soup (10
– 3/4 oz.)
Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93