Southern Onion Casserole
|Small onions||750 Milliliter (3 Cups)|
|Butter||30 Milliliter (2 Tablespoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Curry powder||1⁄2 Teaspoon|
|Evaporated milk||300 Milliliter (1/4 Cup)|
|Toasted slivered almonds||125 Milliliter (1/2 Cup)|
|Grated old cheddar cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 350Â°F (180Â° C).
If you are using fresh onions, precook them in a small amount of water just until fork tender.
Drain and set aside.
In a small saucepan, melt the butter until bubbly and stir in the flour, curry powder, oregano and salt.
Continue to stir and cook until you have a smooth roux.
Gradually stir in the evaporated milk and continue stirring and cooking until the sauce is thicker and smooth.
Stir in the toasted almonds.
Place the cooked onions in a 1 qt. (1 L) greased casserole and pour the sauce over top.
Sprinkle a generous amount of grated Cheddar cheese over top and bake for approx. 15-20 minutes.