Vidalia Onion Casserole
Serves: Makes 4 to 6 servings
 
Ingredients
  • 4 large Vidalia onions, quartered
  • ¼ cup butter
  • 3 large eggs
  • 1 (5-ounce) can evaporated milk
  • 30 buttery round crackers, crushed and divided
  • 1½ cups shredded Cheddar cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter, melted
Instructions
  1. Preheat oven to 375°. Butter a 1½-quart baking dish.
  2. In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes; drain.
  3. In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.
  4. 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.
  5. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/vidalia-onion-casserole/