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  • 1 tablespoon butter
  • 9 to 10 medium yellow onions, sliced thin
  • 4 to 5 slices buttered toast, no crusts
  • 1/2 pound medium sharp Cheddar cheese, shredded
  • 1 egg
  • 1 cup whole milk
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 teaspoon celery seeds
  • Directions

    Butter a flat shallow 2-quart baking dish. Boil onions in water to cover until just tender. Drain. Line bottom of dish with toast, cover with layer of onions, then 1/3 of the grated cheese. Repeat until you have 3 layers, ending with onions. At this point casserole may be covered with plastic wrap and refrigerated for several hours. When ready to bake, heat oven to 375 degrees. Bent egg lightly and add milk and seasonings. Pour over contents of casserole, which has been allowed to come to room temperature. Bake for 40 minutes and serve at ounce. Excellent with roast beef, lamb or steak.

    Serves 6 to 8

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