4 large onions, thinly sliced
5 ml salt 1 tsp
1 can cream of mushroom soup
56 g pimientos, chopped 2 oz
50 ml parmesan cheese, grated 1/4 cup
25 ml dry bread crumbs 2 tbsp
Preheat oven to 350 F (180 C). Place onions in a shallow baking dish; sprinkle with salt. Top with undiluted cream of mushroom soup and pimientos. Sprinkle with parmesan cheese and bread crumbs. Bake for about 30 minutes or until onions are tender.
Serves 4