The photo above shows some of my oldest and most favorite Thanksgiving recipes. The typewritten paper is from my mother, with the instructions she sent me in Hawaii the first year that I prepared Thanksgiving dinner myself. The top left card is my Nana’s pie crust recipe, and the one with carrots is from Aunt Eleanor–for my favorite side dish, Onions Eclaste! And here’s the recipe.
Two large white onions
2 tbs butter
Swiss cheese slices
Cream of celery soup
1 cup of milk
Bread (you can use french bread or just plain sandwich bread, sliced and with the crusts removed–I make my own homemade bread the day before and use that. It’s amazing!)
Slice onions into rings and saute in the butter. When the onions are soft and translucent, transfer to a casserole and place the cheese atop them.