Tennessee onions

If there may be one element you can constantly discover in my pantry, it is a can of tuna. It’s my go-to for rapid and healthful lunches, mainly on these days when I’m swamped with work and barely have time to assume about making a meal. Today, I’m sharing my trendy obsession – a Low Carb Tuna Salad with Dijon Mustard. This salad packs a punch with daring Dijon that simply provides that ideal zing! It’s a versatile dish that suits into all these low-carb existence we’re seeing everywhere, however mostly, it is simply deliciously satisfying.

Ingredients

• 2 large candy onions
• 1/2 cup of butter, sliced
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of cheddar cheese, shredded

Directions

1. Heat up your oven to 375°F (190°C).
2. Initiate through putting off the pores and skin from the candy onions and reducing them into skinny slices.
3. Put the thinly sliced onions into a 9×13 inch baking dish that has been covered with grease.
4. Distribute the sliced butter evenly over the backside of the baking dish.
5. Insert the baking dish into the preheated oven for 5-7 minutes, or till the butter has melted and come to be bubbly.
6. Take a separate bowl and vigorously whisk collectively the all-purpose flour and milk till they are wholly blended.
7. Integrate the garlic powder, onion powder, paprika, salt, and black pepper into the mixture and whisk as soon as extra to mix them.
8. Pour the milk and flour amalgamation over the sliced onions in the baking dish, making sure an even coating over the onions.
9. Sprinkle the shredded cheddar cheese on the floor of the onion mixture.
10. Bake the casserole in the preheated oven for about 25-30 minutes, or till the cheese has melted and became bubbly.
11. Allow the casserole to cool for a short duration earlier than serving.

Enjoy.

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