Scalloped Onion Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/28/21
Chopped onions
Tom Grill / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
319 Calories
15g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 319
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 38%
Cholesterol 91mg 30%
Sodium 362mg 16%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 9%
Total Sugars 8g
Protein 9g
Vitamin C 5mg 26%
Calcium 119mg 9%
Iron 3mg 14%
Potassium 292mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This scalloped onion casserole is an excellent side dish to serve with a big dinner or holiday meal. Your favorite onion lovers will be happy with this tasty onion casserole. Use Vidalia onions or other sweet onions, depending on what variety happens to be in season.

Ingredients

  • 3 tablespoons unsalted butter, cut into small pieces, plus more as needed for the pan

  • 3 large sweet onions

  • Kosher salt, to taste, optional

  • Ground black pepper, to taste, optional

  • 2 cups saltines, or oyster crackers, broken

  • 3/4 cup sweet milk, warmed

  • 2 large eggs

  • 1 cup soft breadcrumbs

  • 2 tablespoons melted unsalted butter

Steps to Make It

  1. Heat the oven to 325 F.

  2. Butter a shallow 1 1/2- to 2-quart casserole.

  3. Cut the onions in half and cut into slices lengthwise.

  4. Put the sliced onions in a medium saucepan. Cover with water and bring to a boil over high heat. Lower the heat to medium-low and cook for about 10 minutes, or until the onions are tender.

  5. Make a layer of about one-third of the onions in the prepared baking dish. Top with about 1 tablespoon of the butter pieces, a light sprinkling of salt and pepper, and a layer of one-third of the broken crackers.

  6. Repeat the layers 2 more times.

  7. Whisk the milk with the eggs; pour over the onion casserole. In a small bowl, combine the breadcrumbs and melted butter.

  8. Top the scalloped onions with the buttered breadcrumbs.

  9. Bake at 325 F for about 30 to 40 minutes, or until set and lightly browned.

  10. Serve from the baking dish.