Sweet Onion Casserole

spoon scooping some casserole out of a white dish

Sweet Onion Casserole with tender Vidalia onions, melty Swiss cheese, and a buttery cracker topping. An easy Southern side ready in 35 minutes. Serves 9.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Jennifer Stewart

Ingredients

¼ cup unsalted butter
3 large sweet onions peeled, sliced
2 cups Swiss cheese shredded, divided
2 large eggs room temperature
¼ cup evaporated milk
1 teaspoon salt
½ teaspoon pepper
1 ½ cups saltine crackers crushed, divided
3 tablespoons unsalted butter

Instructions

Preheat oven to 350F.
In a large skillet, saute the onions in the ¼ cup butter over medium heat until tender.
Layer ½ the onion mixture in bottom of a 8×8 baking pan.
Cover with 1 cup Swiss cheese.
Top with 3/4 cup saltine crumbs.
Add remaining onions in a layer and top with remaining cheese.
In a bowl, combine the eggs, milk, and seasonings.
Pour over onion layers.
Melt 3 tablespoons butter and mix with remaining cracker crumbs.
Spread over top of casserole.
Bake at 350F for 20-25 minutes or until bubbly and the topping is golden brown.

Notes

Cut the onions in half before slicing to make it easier, or leave them in rings if you prefer.
Chill or freeze the onions for 30 minutes before cutting to avoid tears.
Add the buttered cracker topping right before baking so it stays crisp.
Spray the dish well so the casserole doesn't stick.
Add a pinch of brown sugar and a dash of soy sauce for a richer, deeper flavor.

Nutrition