A beautiful southern accompaniment.
Cooked down Vidalia onions are even sweeter than fresh ones, and when they’re combined with some rich creaminess and topped with buttery cracker crumbs, a whole casserole of onions suddenly doesn’t seem like such a lot. In that case, it’s possible that it won’t be enough. This casserole is the epitome of southern comfort food and pairs well with any main dish, whether it be chicken, steak, turkey, or anything else. (It doesn’t really matter though because it’s the main attraction.)
INGREDIENTS
4 onions, preferably Vidalias, halved and sliced Inches Thickness:
a couple of teaspoons of salted butter
3 eggs
1 can of evaporated milk (5 ounces)
Roughly 1 cup of Ritz crackers
grated cheddar cheese equivalent to 1 1/2 cups
SALT, 1 TEASPOT
PEPPER, HALF CUBE (or less)
IN THE FINAL STEP:
Crumbled Ritz crackers equaling one cup
THREE TABLESPOONS of melted butter
Instructions:
First, set the oven temperature to 375 degrees Fahrenheit and spray a 9 by 13-inch baking dish with nonstick cooking spray.
Put the onions in a pan and add enough water to cover them by an inch or two. Put in a pot and fill with water, then bring to a boil. Reduce heat and simmer for 8 minutes. Remove the water from the onion slices and combine them with the butter.
Combine the eggs and the evaporated milk in a large bowl and whisk until smooth. Add in some sautéed onions, cracker crumbs, cheese, salt, and pepper. In order to combine, stir.
Put in a baking pan. Mix melted butter with cracker crumbs and use this as a topping. Add to casserole as topping.
Bake for 45 minutes, or until center is firm and top is golden brown. Enjoy!