Onion Casserole (Print Version)

# Ingredients:

01 - Hash browns, cubed and thawed (32 ounces).
02 - Melted butter (1/4 cup/57g, for potatoes).
03 - Shredded sharp cheddar (2 cups/226g).
04 - Sour cream (1 1/2 cups/345g).
05 - Butter, unsalted (1/4 cup/57g, for sauce).
06 - Small yellow onion, diced.
07 - Garlic cloves, minced (2 teaspoons).
08 - Flour, all-purpose (1/4 cup/31g).
09 - Salt, kosher (1 teaspoon).
10 - Ground black pepper (1/2 teaspoon).
11 - Cayenne (1/2 teaspoon).
12 - Mustard, dried (1/2 teaspoon).
13 - Chicken stock at room temp (1/2 cup/120g).
14 - Whole milk at room temp (1/2 cup/122.5g).
15 - Thinly sliced large yellow onions (2 or about 4 cups).
16 - 4 cups of oil, for frying onions.
17 - Salt, kosher (1/2 teaspoon, for topping onions).

# Instructions:

01 - Turn your oven to 350°F. In a big bowl, combine hash browns, butter, shredded cheddar, and sour cream.
02 - Sauté garlic and onion in melted butter. Stir in seasonings and flour. Whisk in broth and milk until it thickens.
03 - Blend the potato mixture with the sauce. Spread the mix into a greased 9x13 pan.
04 - Bake it for 45-50 minutes until hot and bubbling.
05 - Heat oil to 350°F. Fry onion slices a bit at a time till crispy, around 2-5 minutes. Sprinkle with salt and drain well.
06 - Add fried onions on top of the hot casserole and dig in.

# Notes:

01 - You can make this in advance, but don’t add the onions until serving.
02 - Keep oil at 350°F when frying each batch of onions.

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