Makes 8 servings
(from Southern Living magazine)
2 Tbsp. butter or margarine
5 medium Vidalia or sweet onions, chopped (about 4 cups)
10 white bread slices, crusts removed and cubed (Pepperidge Farm was used)
1 (15-oz.) can fat-free evaporated milk
3 large eggs, lightly beaten
1 3/4 cups (8oz.) shredded Parmesan cheese, divided
1 tsp. salt
1. Melt butter in a large skillet over medium heat; add onion, saute 10 to 15 minutes or until tender.
2. Place onion and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-qt. souffle’ or baking dish. Sprinkle with remaining 3/4 cup cheese.
3. Bake at 350 for 45 minutes or until golden and set.
Wine served: 2009 Chateau La Couronne, St. Emilion Grand Cru