4 c. sliced raw onions, 1/2 inch thick
1/2 c. blanched slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
Salt
1/2 c. packaged corn flake crumbs
2 tbsp. melted butter

Cook onion slices in boiling salted water until tender and drain. Alternate layers of onion, almonds and soup in a greased shallow 1 quart baking dish. Sprinkle each layer with salt. Combine corn flake crumbs with butter; sprinkle over onion mixture. Bake at 350 degrees for 20 minutes or until crumbs are browned. Makes 6 servings.