A southern belle of a side dish. An entire casserole of onions might sound like a lot, but when they’re sweet Vidalia ovens that are cooked down until they’re even sweeter, married with some indulgent creaminess, and there’s a buttery cracker crumb topping to be had… Well, then it just might not be enough. This casserole is southern comfort food at its best and it’s a side dish that gets along with everyone – chicken, steak, turkey dinner, you name it. (To be totally honest, it doesn’t much matter as it usually steals the show.)
Serves 6
15m prep time
45m cook time
INGREDIENTS
4 large Vidalia onions, halved and sliced 1/4-inch thick
2 tablespoons unsalted butter
3 eggs
1 (5 oz) can evaporated milk
1 cup Ritz crackers, crumbled
1 1/2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
FOR THE TOPPING:
1 cup Ritz crackers, crumbled
3 tablespoons butter, melted
PREPARATION
Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
Place onions in a saucepan and add water just to cover. Bring to a boil, reduce heat and let simmer 8 minutes. Drain and toss onion slices with butter.
In a large bowl, whisk together eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt, and pepper. Stir to mix.
Transfer to baking dish. Toss together cracker crumbs and melted butter for topping. Sprinkle over casserole.
Bake until set in the center and top is golden brown, about 45 minutes. Enjoy!