Southern Sweet Onion Casserole

I had a friend who acquired a 10 pound bag of sweet Vidalia onions through a fundraising project. She does not eat onions and knowing we like to cook, she asked if I wanted the bag so I said yes. But then I thought, what am I going do with so many onions? I didn’t know, so away to Google I went. I found onion recipes and came upon this Southern Onion Casserole. It was extremely easy to make and it was so good that I could’ve eaten the entire casserole dish for dinner. If you like onion rings, grilled onions on your burger or anything that bubbles and oozes with cheesy goodness, then this is for you! 

INGREDIENTS

• 3 large sweet Vidalia onions, peeled and thinly sliced
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 1/2 cup grated Mexican cheese blend
• 1/2 cup Parmesan cheese
• 1 cup Ritz crackers crushed (about 1 sleeve)

Instructions 

1. Preheat the oven to 350° F.
2. Add butter to a large skillet over medium heat. When the butter has melted, add the onions.
3. Reduce the heat to low and cook the onions for about 30 minutes, stirring occasionally.
4. Place half of the onions in a small casserole dish, which has been greased or sprayed with non-stick cooking spray.
5. Add half the sour cream and spread out evenly.
6. Sprinkle half the Mexican grated cheese evenly over the top.
7. Top with half of the Parmesan cheese and half of the Ritz cracker crumbs.
8. Repeat the layers ending with a layer of Ritz cracker crumbs.
9. Bake uncovered for 25 or 30 minutes or until the mixture is bubbly and the topping is golden brown.