Paula Deans Vidalia Onion Casserole

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Large Sweet Vidalia Onions cooked on top of the stove and mixed with eggs, milk, cheese and Ritz Crackers. They are baked in the oven then topped with even more buttery Ritz Crackers. This makes for a great side dish or meal.

A few years back my husband and I vacationed in Savannah Georgia. After we ate at The Lady and Sons restaurant, we shopped in the small store where I bought two of Paula’s cookbooks and a Christmas ornament. When we got home I put the cookbooks with my cookbook collection and forgot about them. The other day I pulled them out and I decided to try this recipe as Vidalia Onions are at the grocery store now and taste so good.

Anyone that follows me knows how detailed I write my recipes. That way a beginner cook will be able to understand exactly how to make one of my recipes. I was so disappointed by the vagueness of Paula’s recipes. Her recipes didn’t tell what size pans to use or even the temperature to sauté the onions, however, this Vidalia Onion Casserole was very good.

 

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Ingredients

 

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Peel and quarter the onions.

 

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Fill a large stock pot with water and bring to

a boil over high heat. Add the quartered onion

pieces and bring back to a boil. Reduce heat

to a simmer. Simmer until the onions

are tender and fall apart then drain.

 

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While the onions simmer, crush the Ritz

crackers. I do this in the package by hand

but you can crush them however you want.

 

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In a small bowl whisk together

the egg and milk with a fork.

 

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Melt 4 Tbsp. of butter in a large skillet.

Sauté the onions until the butter is gone and

the onions aren’t watery. Remove the skillet

from the heat and let it cool a few minutes.

 

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Add the egg mixture, cheese, salt, pepper

and half of the crushed crackers to the

onions and stir to combine.

 

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Butter a 4 quart casserole dish

and add the onion mixture.

 

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Bake uncovered in a preheated

375 degree oven for 35 minutes.

 

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In a small bowl melt the remaining 3 Tbsp.

of butter. Add the remaining crushed

crackers and combine.

 

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Sprinkle crackers on top of the casserole.

 

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Bake another 15 minutes or until

the top is golden brown.

 

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Then serve.

 

Paula Deans Vidalia Onion Casserole

http://www.InDianesKitchen.com

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Ingredients

  • 4 large Vidalia onions
  • 7 Tbsp. butter, divided
  • 3 large eggs
  •  5 oz. evaporated milk
  • 1 tube Ritz Crackers
  • 1½ cups grated cheddar cheese (I used shredded)
  • salt to taste
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Peel and quarter the Vidalia onions.
  3. Fill a large stock pot with water and bring to a boil over high heat. Add the quartered onions and bring back to a boil. Reduce to a simmer and simmer until the onions are tender and the segments fall apart then drain.
  4. While the onions simmer, crush the Ritz crackers.
  5. In a small bowl whisk the eggs and milk together with a fork.
  6. Melt 4 Tbsp. of the butter in a large skillet. Add the onions and sauté until the butter is absorbed and the onions are no longer watery. Remove the skillet from the heat and let cool a few minutes.
  7. Add the egg mixture, cheese, salt, pepper and half of the crushed Ritz crackers to the onions the stir to combine.
  8. Butter a 4 quart casserole dish and add the onion mixture.
  9. Bake uncovered for 35 minutes.
  10. In a small bowl melt the remaining 3 Tbsp. of butter in the microwave. Add the remaining cracker crumbs and stir well with a fork to combine.
  11. Sprinkle the buttery crumbs evenly on top of the baked casserole. Bake an additional 15 minutes or until the top is golden brown then serve.

http://www.InDianesKitchen.com

51 Comments »

    • Oh heck I am on a cheesecake kick every week! We were given a gift certificate to the Cheesecake factory for dinner and we used it to bring home an entire cheesecake! 🤣😂🤣😂🤣 We sliced it and put waxed paper between the slices and froze it. Every few days we took out a couple pieces and moaned with pleasure.

      Liked by 1 person

  1. My mom loved Vidalia onions and when our grocery store first started carrying them in the early 90s, it would be for one or two months only – we’d scoop them up and keep them in the fridge til they got soft and couldn’t use them. This sounds like something my mom would have liked a lot. Me too – I liked Vidalia onions and also like Ritz crackers.

    Liked by 3 people

  2. Diane, this looks amazing! I’ve printed off your recipe and have shared it on Pinterest. My bet is we’ll be trying this one in the near future. Onions and cheese, plus some crunchy bits, make for a yummy combination!

    Thank you for breaking down the recipe. I’m sorry you have been disappointed with Paula’s cookbook. I’ve run into that myself before actually. It is frustrating, I agree! Just because they know what size pan (etc), doesn’t mean the reader will. Every recipe is so different. Why not mention those details? Your way is definitely the best way!

    Thanks for simplifying the joy of cooking. It’s always fun coming here to read your blog! ♥

    Liked by 2 people

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