Scalloped Eggs and Onions
|Thinly sliced onions||2 Cup (32 tbs)|
|Melted butter/Margarine / fat / salad oil||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Bottled milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs)|
Cook onions, covered, in the butter until tender, but not brown.
Add salt and pepper to eggs; beat light; add milk.
Arrange the onions in the bottom of a 1 1/2 qt greased or oiled casserole; cover with the egg mixture; set in pan of warm water; bake in moderate oven of 350°F 50 min., or until set.