Onion Casserole in cheesy Sauce
1 lb. small yellow onions
1 ½ lbs. sharp cheddar
1 cube butter
½ cup flour
12-15oz of chicken stock
1 Pint of whipping cream
1 clove garlic
1 box of cracker (saltines, or whatever you desire)
No nutrition information available
Grate 1 ½ lbs. of sharp cheddar
Crush crackers into ziplock baggy
Slice and parboil 1 lb. of small yellow onions. Drain and cool off and set aside.
Melt 1 cube of butter in a pan. On medium heat add ½ cup of flour to the butter to make a paste. Slowly add 1 large can of chicken stock whisking until smooth. Add 1 med size carton of whipping cream and ½ of the grated sharp cheddar. Add salt and pepper to taste. Keep on medium heat until sauce thickens. (Continually stir to avoid burning the bottom) right before you take the sauce off of the stove add 1 large crushed clove of garlic.
Butter a large casserole dish. In the dish prepare you layers as follows:
Repeat layering until sauce and grated cheese end up on top.
Bake at 350 degrees for 45 minutes or until bubbly and golden brown
*~It has taken years to perfect the cheese sauce and still on occasion it gets burned. Make sure to have all of your prep work done so that you can stir the sauce continually without interruption~
(I got this Recipe from my Mother-in-Law, Barbara Hunsaker)