Vidalia Onion Casserole

Vidalia Onion Casserole

4 cups Vidalia onions, cut into rings 1/4 cup butter 1 cup bread crumbs 1/2 cup grated cheese Grated Parmesan cheese Sauce: 2 T. butter 2 T. flour 1/3 cup sherry 2/3 cup chicken broth

Saut� onions in butter until translucent. Remove from skillet and place in 2 quart casserole. Make a sauce of butter, flour, sherry and chicken broth. Cook until thickened. Pour sauce over onions. Top with bread crumbs and grated cheese. Sprinkle with Parmesan cheese. Cook 30 minutes at 350. Serves 4 to 6. Source: Mrs. Cathey A. Smith Hints: Refrigerate onions before chopping to lessen fumes.

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