I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, April 16, 2007

Onions Neptune

This is one of those really delicious appetizers that you almost want to eat as your main course. I’m not going to lie to you…..I have actually poured this gooey delight over pasta and served the bread on the side. The onions, crab and Swiss really match very well together. It’s a truly great flavor combination.

Onions Neptune

5 to 6 medium sweet onions, sliced and separated into rings
1/4 cup of butter, softened
2 cans (6 ounces each) lump crab meat, drained, divided
3 cups (12 ounces) shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
½ cup evaporated milk
½ teaspoon of salt
¼ teaspoon of pepper
12 to 16 slices of French bread (1/4 inch thick) to be buttered or oiled and toasted separately or baked on top of the casserole.

In a large skillet, sauté onions in butter until tender. Remove from heat; gently stir in half of the crab. Spead into a greased 13”X 9” baking dish. Top with remaining crab. Combine the cheese, soup, milk, salt and pepper; spoon over crab.
Bake uncovered at 350 degrees for 35-45 minutes or until golden brown.

There are 2 options for your French bread slices, you may brush one side of them with butter or oil and toast them separately to serve along side the dip or you can place the bread slices buttered side up right on top of the casserole. Baking the bread on top of the casserole leaves half the bread toasty and the underside all rich and gooey with the sauce and cheese. Either way it’s all delicious.

1 comment:

Foodie Pam said...

This sounds great. I'm growing walla walla onions and once they are ready this is on my list of things to try...