2005

Baked Vidalia Onion Soufflé

Source: The Sweet Georgia Vidalia Onion Site

1 pound Vidalia sweet onions, sliced
2 tablespoons butter or margarine
1 (10 3/4 ounce) can cream of chicken soup
2 tablespoons all-purpose flour
2 large eggs, beaten
2 cups grated mozzarella cheese

Preheat oven to 350 degrees. In a medium skillet, saute onions in butter until they are translucent, about 5 minutes. In a medium bowl, combine cooked onions, soup, flour, eggs, and cheese. Mix well. Pour into an 8-by-8-inch glass baking dish. Bake 25-30 mins, until brown and bubbly. Serve with French bread rounds or crackers.