Vidalia Onion Casserole
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 60 minutes
Servings: 4 to 6
Ingredients
- 4 large Vidalia onions, quartered
- ¼ cup butter
- 3 large eggs
- 1 (5-ounce) can evaporated milk
- 30 round buttery crackers, crushed and divided
- 1½ cups shredded cheddar cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons butter, melted
Directions
Preheat oven to 375°F. Butter a 1½-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.