Reviewed: May 10, 2008

I like that it didn't taste so egg-y. I actually ran out of parmesan cheese and had to use mozzarella instead and it turned out great!

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slatez

	Cooking Level: Beginning Home Town: Brainerd, Minnesota, USA
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Reviewed: Apr. 6, 2008

Made this last night and was pleasantly surprised! Tasted really good. I think I could've sliced more than 4 cups worth, though. I'm glad I used a 1 1/2 qt instead of a 2 qt casserole dish. I should have probably used a 1 qt dish. Be sure to use the 2/3 cup Parmesan. It gives a nice crunch.

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wannabe chefette

	Cooking Level: Intermediate Living In: Winfield, Pennsylvania, USA
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Reviewed: Feb. 17, 2008

I've made this recipe twice and each time was a great hit. I followed the recipe to a "T" but added 2 more onions to it. The only thing I found that it isn't a good leftover addition to the next days meal. It just doesn't have the same flavour. This recipe is a huge keeper but will not keep leftovers.

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LEEPERLADY

	Cooking Level: Expert Home Town: Scarborough, Ontario, Canada Living In: Richmond Hill, Ontario, Canada
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Reviewed: Oct. 5, 2007

Just ok

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La

	Cooking Level: Intermediate Home Town: Hollandale, Mississippi, USA Living In: Jackson, Mississippi, USA
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Reviewed: Jul. 9, 2007

such a great recipe, definitely no need for all that butter though, melting enough to coat the pan before sautéing onions is PLENTY, I like to keep the onions a little bit undercooked before putting them into the oven where they finish up and have the best texture. definitely a staple dish prepared at all holidays in my family and whenever we roast chicken. sooo good and simple

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Heather

	Cooking Level: Expert Home Town: Rocky Hill, Connecticut, USA Living In: San Jose, California, USA
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Reviewed: Jun. 4, 2007

Good recipe. I didn't have heavy cream, so I used half and half, and it turned out just fine. I think I should have added parsley or something to it to make it look a little more festive and not so bland, but overall it was very good.

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Nosoapradio


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Reviewed: May 13, 2007

Delicious. I made this dish three times now for different guests and it always gets very good feedbacks. I use the recipe per instructions, doubled the onions, though, since there is not much left of the onions after cooking them tender. Im wondering if it shouldn't say "4 sliced onions" instead of "4 cups sliced onions"? Use leftovers the next day to top pork chops - a treat! Thanks for this great and easy recipe, Christine!

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Caljane

	Cooking Level: Intermediate Home Town: Cologne, Nordrhein-Westfalen, Germany Living In: Devils Tower, Wyoming, USA
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Reviewed: Feb. 25, 2007

We've added this one three years ago to our holiday dinner menu.Everyone who tries it asks for it again and again.

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Milt T.


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Reviewed: Dec. 20, 2006

This was delicious! Thanks for this recipe, I will make this again.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Aug. 28, 2006

This was good. I think, to add a little flavor and color, I will add a small jar of pimientos next time.

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Karen

	Cooking Level: Intermediate Home Town: Sharonville, Ohio, USA Living In: Fairfield, Ohio, USA
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Reviewed: Apr. 13, 2006

I made this as a side dish for Passover dinner and it was delicious. The only adjustment was I used fat free half and half instead of cream to cut down on calories.

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sly50

	Cooking Level: Expert Home Town: West Orange, New Jersey, USA Living In: North Miami, Florida, USA
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Reviewed: Nov. 18, 2005

Absolutely yummy! I added a bit of fresh nutmeg to mine. This is basically a crustless onion quiche, and it is SO flavorful! Be sure to drain all of the butter/oil off of the cooked onions before adding them to the cream mixture. Sprinkle sweet paprika and dried parsley over the top for lovely color.

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flowersandcandy4me

	Cooking Level: Expert Home Town: Blythewood, South Carolina, USA Living In: Apex, North Carolina, USA
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Reviewed: Oct. 4, 2005

Delicious and easy onion dish! I make it every year for Thanksgiving.

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Auntie Jen


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Reviewed: Mar. 29, 2005

A great side dish! A unanimous Easter dinner hit! No leftovers and the recipe went home with two happy families. I think next time I just might try decreasing the amount of butter by 1-2 tablespoons. (Howevewr, I can always go back to the original recipe if that is not satisfactory.)

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SELEA


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Reviewed: Feb. 3, 2005

I can't get over how delicious this easy-to-prepare onion dish was. Make it per the instructions, and double the recipe, because it will *all* get eaten.

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XCPMARCH


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Reviewed: Jun. 6, 2004

This was very good. I did add some garlic in with the onions.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Nov. 25, 2003

ver simple and very good

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NISEP


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Reviewed: Mar. 2, 2003

This simple yet wonderful recipe earned me raves for Thanksgiving. Everyone wanted the recipe!

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JAHOW


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Reviewed: Dec. 2, 2002

This will become a traditional dish at holiday gatherings, it was great.

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VALJOAN


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Reviewed: Sep. 10, 2002

Very good!!

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CHOYJOY


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