PREP TIME: 20 MINS | COOK TIME: 55 MINS | TOTAL TIME: 75 MINS | YIELD: About 8 to 10 Servings
This is another Southern Casserole hit made with sweet Vidalia onions. It’s cheesy, creamy, and packed with delicious sweet onion flavour! This is the perfect pair with Easter dinner ham, pork chops, juicy steak, or even summer burgers!
INGREDIENTS
Casserole Filling:
2 tablespoons unsalted butter
4 large Vidalia onions
1 cup crumbled Ritz crackers
3 Eggs
1 1/2 cups (6 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 (5 ounces) can evaporate milk
Crumb Topping:
3 tablespoons unsalted butter, melted
1 cup crumbled Ritz crackers
HOW TO MAKE SOUTHERN VIDALIA ONION CASSEROLE
Step 1: After slicing the root and stem end of the onions, slice them in half starting from the top. Take the outer skins off. On a cutting board, place the onion halves cut-side-down, then chop the onions into slivers to around 1/4 to 1/2-inch thickness.
Step 2: In a saucepan, place the onions and pour in the water, enough to cover the onions. Bring the liquid to a boil, then decrease the heat. Simmer for about 8 minutes. Drain well when done.
Step 3: With 2 tbsp butter, toss the warm onions.
Step 4: In the meantime, whisk the eggs with the evaporated milk in a large bowl. Stir in the warm cooked onions, cracker crumbs, shredded cheese, salt, and pepper until well mixed.
Step 5: In a greased 9 x 13-inch baking dish, place the onion mixture.
Step 6: Mix the cracker crumbs and melted butter. Evenly sprinkle this over the casserole.
Step 7: Place the baking dish in a 375 degrees oven and bake the casserole for about 45 minutes or until the centre is set and golden brown.
NOTES:
You can use Walla Walla or Texas Spring instead of Vidalias.
For this recipe, you can use regular yellow onions if you don’t mind a more pungent onion flavour.
Ingredients
- Casserole Filling:
- 2 tablespoons unsalted butter
- 4 large Vidalia onions
- 1 cup crumbled Ritz crackers
- 3 Eggs
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (5 ounces) can evaporate milk
- Crumb Topping:
- 3 tablespoons unsalted butter, melted
- 1 cup crumbled Ritz crackers
Instructions
Step 1: After slicing the root and stem end of the onions, slice them in half starting from the top. Take the outer skins off. On a cutting board, place the onion halves cut-side-down, then chop the onions into slivers to around 1/4 to 1/2-inch thickness.
Step 2: In a saucepan, place the onions and pour in the water, enough to cover the onions. Bring the liquid to a boil, then decrease the heat. Simmer for about 8 minutes. Drain well when done.
Step 3: With 2 tbsp butter, toss the warm onions.
Step 4: In the meantime, whisk the eggs with the evaporated milk in a large bowl. Stir in the warm cooked onions, cracker crumbs, shredded cheese, salt, and pepper until well mixed.
Step 5: In a greased 9 x 13-inch baking dish, place the onion mixture.
Step 6: Mix the cracker crumbs and melted butter. Evenly sprinkle this over the casserole.
Step 7: Place the baking dish in a 375 degrees oven and bake the casserole for about 45 minutes or until the centre is set and golden brown.
Notes
You can use Walla Walla or Texas Spring instead of Vidalias. For this recipe, you can use regular yellow onions if you don’t mind a more pungent onion flavour.
