| SERVINGS: |
| Original yield: 9 to 12 servings |
INGREDIENTS
* 6 onions, thinly sliced
* 2 cups butter
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup milk
* 2 cups shredded mozzarella cheese
* 1 (1 pound) loaf French bread
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place in a 9x13 inch pan.
* Combine soup and milk to pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty!
