Swiss-Onion Casserole

My son is one of the greatest cooks I know. His specialty is grilling and smokin' meats. He comes up with his own recipes for the spices and rubs he uses. He even ‘invented' his own Bar-B-Q sauce...and he's only 23 yrs old! He has a few different kinds, but I think his favorite would have to be the Chipotle BBQ sauce he made today. He doesn't share his recipes either...not even with me and I'm his momma!!
Jason is a department manager at a local grocery store. He keeps an eye on the in-store sales for me. This weekend, it was brisket! Yum! That boy can smoke a mean brisket!

 He also makes a pretty great Santa!

He tends to the meat, and who he wants to invite over to enjoy his cookin', while I cook the side dishes. This time I chose Swiss-Onion Casserole. You'll find it on pg 103 in Christmas in the Country cookbook. If you're looking for something different to make for a potluck or your next BBQ, this would be it!

Swiss-Onion Casserole

1/4 cup plus 2 T. butter, divided
3 sweet onions, chopped
8 oz pkg shredded swiss cheese, divided
1 cup Italian-seasoned dry bread crumbs, divided
2 eggs
3/4 cup light cream
1 t. salt
1/8 t. pepper

Melt 1/4 cup butter in a large skillet over medium heat; add onions and saute` until tender. (its looks like a lot of onions, but I had to use my medium size skillet...my large one was being used by the brisket-smokin' guy!)
Arrange half of onions in an ungreased 1-1/2 quart casserole dish.
Sprinkle with one cup cheese and ½ cup bread crumbs. Repeat layers; set aside.
In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over onion mixture.
Melt remaining butter in skillet over medium heat; stir in remaining bread crumbs. (Since there wasn't any left after both layers, I just used 1/4 cup.) Saute` until crumbs are golden; sprinkle over casserole. Bake at 350 degrees for 25 minutes. Serves 6 - 8.

It smelled so good baking!
I was actually surprised at the taste...

So much more flavor than just the onions!