Vidalia Onion Casserole
By Paula DeenJUMP TO RECIPE
A Vidalia Onion Casserole is just what suppertime needs on a spring or summer night. It’s a cinch to make and full of sweet onion flavor.
Recipe from Cooking with Paula Deen magazine.
- 4 large Vidalia onion, quartered
- 1/4 cup Butter
- 3 tablespoons Butter, melted
- 3 large eggs
- 1 (5-ounce) can evaporated milk
- 30 round buttery crackers, crushed and divided
- 1 1/2 cups shredded Cheddar cheese
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Preheat oven to 375°. Butter a 1 1/2-quart baking dish.
In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes, drain.
In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.
In a medium bowl, whisk together eggs and evaporated milk. Add onion, half of crushed crackers, cheese, salt and pepper. Spoon mixture into prepared dish.
Bake for 35 minutes. In a small bowl, stir together melted butter and remaining crushed crackers. Sprinkle onto casserole, and bake until lightly browned, about 15 minutes more.