• 4 cups chopped Vidalia onions
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon dried thyme
• 10 white bread slices, crust removed
• 1 (12-oz) can evaporated fat-free milk
• 3 large eggs, lightly beaten
• 1 1/4 cups shredded Parmesan cheese
  

Place onions, 1/2 tsp salt, and thyme in large skillet coated with cooking spray over medium heat. Cover and cook, stir occasionally, 25-30 minutes or until onions are golden brown. Remove cover, cook another 5 minutes or until liquid is evaporated.

Pulse bread slices in a food processor 10 times or until bread resembles coarse crumbs. Combine onion mixture and breadcrumbs in a large bowl. Stir in milk, eggs, 1 cup cheese, and remaining 1 tsp salt. Pour into a 1 1/2 quart soufflé or baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese.

Bake at 350° for 25-30 minutes or until set and top is golden brown.

Makes 8 servings