I know it doesn't look like much in the dish but it makes up for it when you taste it!
Janie, from a recipe board I visit did a wonderful review on this dish which I hope she posts in the comments.
As per the photograph I didn't use french bread which the recipe called for. I had cornbread stuffing in the cabinet and wanted to use it up. I didn't add the whole bag, I used about 1/4 of the bag.
2-3 Tbs butter or margarine (used butter)
3 large sweet onions or 4 medium white or yellow onions( yellow onions)
2 c. shredded Swiss cheese (8 oz.)( think I would add a little more next time)
1 can cream of chicken soup, undiluted( Cream Of Chicken with mushrooms)
2/3 c. milk(skim milk)
1 tsp. soy sauce
8 or so slices of French bread(cornbread stuffing, someone else used Texas Toast and said it was very good)
Slice the onions and fry them in a large pan with the butter. I cooked my for about 20 mins, nice and slow.
In another small pot I combined the soup, milk, soy sauce and stirred until combined on low heat ( I cook on an electric stove in florida).
I added the soup mixture to the onion in the pan and also added part of the swiss cheese.
Put the onion/soup/cheese mixture in a 2 qt. casserole dish, that I had sprayed with butter pam.
Added the cornbread stuffing to the mixture and added more cheese on top of the cornbread stuffing.
Baked at 350 for 15 min, took it out and pushed the cornbread into the soup/cheese mixture. Be careful, casserole dish will be very hot,and added more cheese. Baked for another 15 mins.
I adapted the recipe from Forkable