Scalloped Tomatoes

Scalloped Tomatoes

Scalloped Tomatoes


1 medium sweet onion, peeled and sliced

Salt and pepper

1 stick butter, divided

1 cup milk

1/4 cup plain flour

3 ripe tomatoes, sliced

1 1/2 cups breadcrumbs


Add sliced onions to a skillet; salt and pepper to taste. Add 1/2 stick butter and cook over medium-low heat until onions are soft (not brown). Layer onions in a glass baking dish. Melt remaining 1/2 stick butter in small saucepan over medium heat. Add milk and heat. Whip in flour and heat until thick; remove from heat. Whisk in 1/3 cup water (omit if sauce is not thick) and 1 teaspoon salt, set aside. Layer tomato slices over onion and cover with white sauce. Top with breadcrumbs and bake at 350 for 40 minutes.

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