Swiss Scalloped Onions
2 quarts water
7 cups sliced onions
1/2 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups milk
2 packages (5 ounces each) shredded Swiss cheese
4 cups cubed French bread
In a large saucepan, bring water to a boil; add onions. Return to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain well. Place onions in an ungreased 13 by 9-inch baking dish.
In a small saucepan, melt 14/ cup butter. Whisk in the flour, Worcestershire sauce, salt, paprika and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over onions; toss to coat.
Top with bread cubes. Melt remaining butter; drizzle over the top. Bake, uncovered, at 350 for 30 to 35 minutes or until golden brown. Yield: 10 servings.