Vidalia Onion Bake
Indulge in the savory, cheesy comfort of a Vidalia Onion Bake—a heavenly casserole that celebrates the natural sweetness of Vidalia onions in every bite. This recipe layers tender, golden sautéed onions with a velvety cheese sauce made from sharp cheddar and Parmesan, all topped with a crispy, golden panko breadcrumb crust. The result is a wonderfully balanced dish, combining creamy, crunchy, and caramelized elements in each mouthful. Perfect as a standout side dish or a crowd-pleasing vegetarian main, this bake is easy to prepare and full of charm, with just 15 minutes of prep time and wholesome ingredients you likely already have in your pantry. Garnished with fresh parsley for a pop of color, it’s ideal for family dinners, potlucks, or holiday tables. If you’re searching for a cheesy onion casserole or a unique way to feature Vidalia onions, this comforting recipe is sure to steal the spotlight!
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Recipe Information
Ingredients
- 4 large Vidalia onions
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the Vidalia onions and slice them into 1/4-inch thick rings.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and sauté until softened and lightly golden, about 8-10 minutes. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth. Season with salt and black pepper.
Transfer the sautéed onions to a greased 9x9-inch baking dish and spread them evenly.
Pour the cheese sauce over the onions, ensuring they are completely covered.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish cool slightly for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 62.2 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1895 mg | 146% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
