Onion and cream schnitzel casserole

Ingredients for 4 servings:

• 4 large schnitzels
• 2 eggs
• 6 large onions
• 2 cups of cream
• 200 ml water
• 2 packs of cheese (Edam), grated
• possibly roux
• e.g. breadcrumbs
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

quite hearty

Pound the schnitzels, season with salt and pepper. Then coat as usual with the beaten eggs and breadcrumbs. Slice all the onions into rings. Fry the schnitzels with a few onion rings and then place in the casserole dish. Fry the remaining onions in the same pan until they are nice and soft. Deglaze with the cream and about 200 ml water. Then stir in a handful of cheese. Season with salt and pepper. Bring to a boil. If the sauce is too thin, thicken with a roux if necessary. Sprinkle some of the cheese over the schnitzels. Pour the onion and cream sauce over the sauce and scatter the remaining cheese over the top. Bake in the oven at 200°C for about 15 minutes (or until the cheese has reached the desired consistency). Serve with potatoes.