Sweet Vidalia Onion Casserole



This casserole is best made with sweet onions. When Vidalias are in season, we use them, since they are Georgia's official state vegetable. In the winter we substitute Peruvian sweet onions. This recipe is always a hit, even with non-onion lovers. We thank our friend Lucy for inspiring us with her recipe. 


5 jumbo Vidalia onions or other sweet onions
1/2 cup margarine or butter
l cup Parmesan cheese
20 crispy, buttery crackers, crushed (like Ritz)


Preheat oven to 325 degrees. Lightly spray a 9 x 13-inch casserole pan. 
Slice onion into thin rings, with a knife or a mandoline.  Melt butter or margarine; add onions and sauté until lightly caramelized
Pour half of onions into casserole & cover with half of the cheese.* Then add half of the crackers.
Repeat layers, ending with crackers.
Bake uncovered for 30 minutes or until golden brown.


For parve, omit cheese and use parve "buttery" crackers; Optional: Top with canned crushed french fried onion rings, parve bacon bits
Approximately 8 servings

Recipes: Side Dishes, Onions, Dairy, Parve, Kosher

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