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| 1 x ca. 450 g | Onions sliced |
| 1 Tasse | water |
| 3 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1/4 Teelöffel | cayenne pepper |
| 1/4 Teelöffel | curry powder |
| 1/4 Teelöffel | paprika |
| 2 | bouillon cubes |
| 1 Tasse | milk |
| 3 x ca. 30 g | Sharp cheese; grated |
| 4 | (up to) |
| 6 Scheibe | Bread; cut in triangles and toasted |
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Place onions in a saucepan with water. Cover and simmer for 10 minutes. In a double boiler, melt the butter and stir in the flour and seasonings. Add bouillon cubes and stir in milk gradually. Add cheese, saving a few Tablespoons to spread on top. Stir constantly until mixture is very thick. Place toast in a buttered 2 quart casserole dish and cover with drained onions. Pour sauce over them and sprinkle with cheese. Bake at 350° for 20 to
30 minutes. Yield: 6 servings.
Margaret Windsor Clark
(Mrs. William)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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