This vidalia onion casserole is a creamy, dreamy dish that combines sweet Vidalia onions with a rich cheesy filling, making it perfect for any occasion. It’s warm, comforting, and seriously satisfying.
This Vidalia Onion Soufflé addresses issues of blandness and texture in common casseroles, ensuring a flavorful and appealing side for any meal.
I’ve had my share of struggles in the kitchen, like the time I boiled the onions too long and they turned mushy. Luckily, this easy recipe helps avoid that by guiding you through the steps to get just the right texture. When time is tight and unexpected guests show up, I can count on this casserole to shine.
What’s great about this dish is it only takes about 45 minutes from start to finish, ensuring it’s not a chore to prepare. You’ll end up with a delicious, golden, soufflé-like casserole that can hold its own as a side or stand alone.
If you’re keen on adding a tasty twist to your vegetable repertoire, check out my recipe for Broccolini Frittata for another delightful dish.
Table of contents
Why You Will Love This Recipe
- Sweet and Savory Flavor – The mild sweetness of Vidalia onions shines through, creating a unique flavor profile that pairs beautifully with the richness of the cheeses, making each bite memorable.
- Light and Fluffy Texture – With the inclusion of eggs, this casserole achieves a soufflé-like lightness, offering a pleasing contrast to the creamy filling and crunchy cracker topping.
- Versatile Dish – You can serve this casserole as a delightful side for meats or enjoy it as a stand-alone main dish. It’s easy to adapt based on what’s already in your fridge.
- Make Ahead Convenience – You can prepare the filling in advance and bake it just before serving. This makes it a fantastic option for busy weeknights or special occasions!
Creamy Vidalia Onion Casserole Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious Vidalia Onion Soufflé that combines sweet onions with creamy cheeses and a crunchy cracker topping.
Ingredients
- 3 to 4 large Vidalia onions
- 3 tablespoons unsalted butter
- 3 large eggs
- 1 (5-ounce) can evaporated milk
- 1 cup crushed Ritz crackers
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Trim the ends off your Vidalia onions. Slice the onions evenly to ensure uniform cooking, avoiding some parts being undercooked while others are soft.
- Step 2: Place the sliced onions in boiling water for about five minutes. After blanching, drain the onions. This mellows the onion flavor and reduces sharpness, increasing sweetness for the casserole.
- Step 3: Melt 3 tablespoons of unsalted butter in a large skillet over medium heat. Add the blanched onions and cook until golden and aromatic. If onions begin to burn, reduce heat and add 1 tablespoon of water every few minutes to prevent sticking. Make sure onions are translucent before proceeding.
- Step 4: While preparing other ingredients, preheat your oven to 350°F to ensure the casserole begins cooking evenly once placed inside.
- Step 5: In a large bowl, whisk the 3 large eggs until frothy and aerated. This aeration adds volume and achieves the soufflé-like lightness desired. For optimal fluffiness, whisk for about 2 minutes.
- Step 6: To the whisked eggs, add the sautéed onions, 1 can (5-ounce) evaporated milk, 1 cup shredded sharp cheddar cheese, ½ cup shredded Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the mixture thoroughly to ensure even flavor distribution.
- Step 7: Pour the onion mixture into a greased baking dish and spread evenly across the surface. Even spreading promotes uniform cooking and browning.
- Step 8: In a small bowl, combine 1 cup crushed Ritz crackers with melted butter (amount not specified; ensure the topping feels moist but crumbly). This topping provides a crunchy contrast to the creamy filling.
- Step 9: Place the dish in the preheated oven and bake for 20 to 25 minutes. The casserole is done when the cracker topping is golden brown and an aromatic smell fills the kitchen. If topping browns too quickly, cover the dish with foil after 15 minutes to prevent burning while the center cooks through. If the casserole does not rise properly, ensure eggs were whisked well before mixing.
Notes
- Room Temperature: Store the casserole in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and heat sources.
- Refrigeration: Cover tightly with plastic wrap or aluminum foil and refrigerate up to 5 days. Reheat before serving.
- Freezing: Wrap with plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To prevent onions from burning during sautéing, reduce heat and add 1 tablespoon of water every few minutes to keep onions from sticking.
- Whisk eggs vigorously for about 2 minutes to incorporate air, which helps the soufflé rise and achieve a light texture.
- If the topping browns too fast, cover with foil about 15 minutes into baking.
- Avoid watery casserole by limiting to 3 large onions and ensuring they are translucent after sautéing before mixing.
- For added richness, stir in an extra ¼ cup shredded cheese halfway through baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Vidalia onions: Look for large, sweet Vidalia onions with a smooth, firm skin. Their natural sweetness enhances the casserole’s flavor, creating a comforting dish.
- Sour cream: Choose a thick, rich sour cream for creaminess. It balances the flavors and adds a delightful tang. Greek yogurt works as a great substitute!
- Butter: Use unsalted butter for a creamy base. It enriches the dish and helps to meld all the flavors together without added saltiness.
- Cheddar cheese: Go for sharp cheddar to boost flavor. Pre-shredded can save time, but shredding your own will give better melt and texture.
- Breadcrumbs: Use plain or seasoned breadcrumbs for a crispy topping. If gluten-free, opt for gluten-free breadcrumbs for the same crunch.
- Vidalia onions: Look for large, sweet Vidalia onions with a smooth, firm skin. Their natural sweetness enhances the casserole’s flavor, creating a comforting dish.
- Sour cream: Choose a thick, rich sour cream for creaminess. It balances the flavors and adds a delightful tang. Greek yogurt works as a great substitute!
- Butter: Use unsalted butter for a creamy base. It enriches the dish and helps to meld all the flavors together without added saltiness.
- Cheddar cheese: Go for sharp cheddar to boost flavor. Pre-shredded can save time, but shredding your own will give better melt and texture.
- Breadcrumbs: Use plain or seasoned breadcrumbs for a crispy topping. If gluten-free, opt for gluten-free breadcrumbs for the same crunch.
Recipe Tips
- If onions burn while sautéing, reduce the heat and add 1 tablespoon of water to the skillet every few minutes to keep them from sticking.
- When your casserole doesn’t rise properly, ensure eggs are beaten well before mixing, which usually takes about 2 minutes for optimal fluffiness.
- If your topping browns too quickly in the oven, cover the casserole with foil 15 minutes into baking to prevent burning while the center cooks through.
- For a watery casserole, avoid using too many onions; stick to 3 large, and make sure to sauté them until they’re translucent before mixing.
- If your casserole lacks richness, consider adding an extra ¼ cup of shredded cheese halfway through baking for additional flavor and a creamier texture.
Serving Suggestions
Serve the Vidalia onion casserole with gluten-free garlic bread or a fresh salad. Consider pairing it with sautéed green beans or roasted vegetables for a nutritious addition.
Use to make a savory quiche or as a filling for a savory crepe. Add to a frittata or breakfast burrito for more flavor options.
Top with a drizzle of balsamic glaze or sprinkle fresh herbs like chives and parsley. A bit of grated Parmesan or a dollop of sour cream adds richness.
Recipe variations
- You can use sweet Vidalia onions as the main ingredient to highlight their natural mildness and sweetness in this creamy casserole.
- Add ½ teaspoon salt and ¼ teaspoon black pepper for seasoning to keep the flavor clear and let the onions shine through.
- Either shredded sharp cheddar or Parmesan cheese can be used alone or together to vary the cheese balance in the topping and filling.
- If making a larger portion, double all ingredients including 6 to 8 large Vidalia onions and increase baking time to 30 to 35 minutes for even cooking.
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How to Store?
To keep your creamy Vidalia onion casserole fresh and delicious, follow these storage tips:
Room Temperature: Place casserole in an airtight container. Store at room temperature up to 2 days. Avoid direct sunlight and heat sources.
Refrigeration: Cover casserole tightly with plastic wrap or aluminum foil. Store in the refrigerator up to 5 days. Reheat before serving.
Freezing: Wrap casserole with plastic wrap and place in a freezer-safe container or freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator.
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