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Vidalia Onion Bake Recipe

Vidalia Onion Bake Recipe

The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. —Katrina Stitt, Zephyrhills, Florida
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:8 servings

Ingredients

  • 6 large sweet onions, sliced (about 12 cups)
  • 1/2 cup butter, cubed
  • 2 cups crushed butter-flavored crackers
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Romano cheese

Directions

  • 1. Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers.
  • 2. Bake, uncovered, 20-25 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts

2/3 cup: 386 calories, 22g fat (12g saturated fat), 46mg cholesterol, 506mg sodium, 38g carbohydrate (12g sugars, 5g fiber), 10g protein

Reviews for Vidalia Onion Bake

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MY REVIEW
lbroadh2o
Reviewed Jul. 28, 2014

"This recipe is an instant favorite. It was simple to make. The best I could describe this is like a baked blooming onion but much tastier."

MY REVIEW
melcats
Reviewed Nov. 4, 2011

"This recipe was easy to make and so delicious. It will become a regular item for our meals!"

MY REVIEW
LadySullen
Reviewed Nov. 26, 2010

"This recipe is excellent--and so easy! I didn't have any Romano cheese, so I increased the cheddar and Parmesan by about 1/2 cup each. I'm going to make this for Christmas instead of my usual creamed onions."

MY REVIEW
Papa H
Reviewed Oct. 6, 2010

"I liked it. The wife didn't care for it so much. Next Time I'll try it with a little less cheese and some sour cream."

MY REVIEW
tkarinas
Reviewed Apr. 20, 2010

"Vidalia onion bake is a simple dish my family makes when we think it will fit in with what we are eating. It's delicious and easy to make and does not require a lot of attention so we do just fine with it. It's a keeper and going in my recipe box."

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