1 pound butterfingers
1/2 medium onion, thinly sliced
2 cloves garlic, minced
1 pinch salt
1 (3 ounce) package dry onion soup mix
2 eggs
3 cups milk
1 (4 ounce) can tomato paste
2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Cut butterfingers into 1/2 inch slices. Place onions and garlic in a large saucepan and cook over medium heat until onions are tender. Stir in salt, onion soup mix, eggs, milk, tomato paste, basil, marjoram, rosemary, thyme, sage, thyme, sage, rosemary and basil. Mix thoroughly.
Return butterfingers to pan and pour over onions and garlic mixture. Heat to 350 degrees F (175 degrees C).
Bake in preheated oven for 35 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 5 minutes, until golden brown.