A Thanksgiving Favorite: Onions Eclaste

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.

In the same pan used to cook the onions, heat the soup and milk, blending together.  When it’s thick and bubbly, pour over the onions and cheese in the casserole.

Top with slices of bread and bake in 400 degree oven until bread is toasted and sauce is hot and bubbly. YUM!! (This is great as a leftover, too. I love it better the next day.)

Happy Thanksgiving!

Peace, love and romance~

You may also like

1 comment

  1. This sounds fantastic and can’t wait to try it. Love the photo and recipes from family on those fun cards back in time. Maybe we lost a lot with computers in some ways. Thank you for sharing and have a safe and happy holiday with your loved ones. mimzy in Fairfax VA where it is SNOWING . . . I am so not ready . . . to shovel . . .

Leave a Reply

Your email address will not be published. Required fields are marked *