Onion Casserole

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

Instructions

Peel the onions and cut into 2-3 mm thick slices. Heat the oil in a large pan, stew the onion slices for 3-4 minutes; move the pan back and forth. Remove the onion rings with the slotted spoon and drain. Scald tomatoes, peel, chop (or take chunky tomatoes straight out of the can).
Reheat the oil left in the pan, add minced meat, stir constantly with a wooden spoon and crumble; Fry briefly over high heat. Add the chopped tomatoes and tomato paste, season with paprika, salt, pepper, parsley and chives. Pour in the red wine and let everything stew for 5-6 minutes. Mix the contents of the pan with the onion rings and place in an ungreased casserole dish.
For the sauce, melt the butter in a saucepan, sprinkle in the flour and sweat lightly. Pour in the milk, season with salt, pepper and stir vigorously. Simmer for about 10 minutes, stir in the cheese and pour the sauce over the casserole. Bake in the oven preheated to 200 degrees on the lower rack for 25-30 minutes and sprinkle with the chives before serving.,

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