Tuesday, November 16, 2010

Vidalia Onion Casserole

This is my mother-in-law's recipe and it's WONDERFUL. You have to cook the onions until they're pretty soft before baking because they won't soften much in the oven; you're not caramelizing there, here, just cooking until they're soft. This is a great side dish recipe to have on hand; it makes an appearance at holiday meals at my in-laws' regularly. (and other times as well)

  • 4 pounds sweet onions (regular yellow onions can also be used)
  • 1/4 c. butter, melted
  • 1 can cream of mushroom soup
  • 1 cup 1/2 and 1/2
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 c. shredded cheese
  • 5 slices French bread (optional)
  • 3 T. melted butter (optional)
  1. Slice onions. Saute onions in butter until crisp-tender. Drain.
  2. Spoon into greased 9x13-inch pan. Combine soup, half-n-half, and salt and pepper. Pour over onions. Sprinkle with cheese.
  3. If using bread/butter, arrange bread on top and brush with melted butter.
  4. Bake at 350 degrees for 35 minutes.

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