|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||9%|
|Total Sugars 8g|
|Vitamin C 5mg||26%|
|*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.|
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.
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
Heat the oven to 325 F.
Butter a shallow 1 1/2- to 2-quart casserole.
Cut the onions in half and cut into slices lengthwise.
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.
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.
Repeat the layers 2 more times.
Whisk the milk with the eggs; pour over the onion casserole. In a small bowl, combine the breadcrumbs and melted butter.
Top the scalloped onions with the buttered breadcrumbs.
Bake at 325 F for about 30 to 40 minutes, or until set and lightly browned.
Serve from the baking dish.