4-Ingredient Vidalia Onion Casserole Recipe: There’s No Substitute for a Vidalia (But Please Pronounce It Right) by Melissa Vickers
My family’s roots are in Georgia, home of the Vidalia onion. It’s a mild and sweet onion perfect for when you want some onion flavor without the bitterness of some other kinds of onions.
When I was little, my family moved from the south to Connecticut, and I remember one day my mom got into an argument with a local grocer who was trying to sell her some “Vi-DAHL-ia” onions. She tried to correct him, that it is pronounced “Veye-DAY-lia,” but got nowhere. Telling the man she was from Georgia wasn’t any more convincing. He's probably still mispronouncing the name.
This is a simple onion casserole recipe I got years ago from the Atlanta Gas Light Company. Only four ingredients, and make as little or as much as you wish. What’s here is about half the original recipe, and plenty for dinner for two.
Cuisine: American (Southern)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 to 4
- 2 large Vidalia onions, thinly sliced
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- 25 - 30 crushed Ritz crackers
Here’s how to make it:
- Sauté onions with butter in large skillet for 15 to 20 minutes over medium heat.
- Place half the onions, half the cheese and half the crushed crackers in a small casserole dish. Repeat the layers with remaining ingredients.
- Bake in a preheated 350-degree F oven, uncovered, for 30 minutes.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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