Vidalia Onion Casserole
Sweet, caramelized onions, gooey cheese, and seasoned breadcrumbs come together in this unforgettable Southern Vidalia Onion Casserole. It’s easy to make and ultra comforting – the type of side dish that steals the show at any meal.
The naturally sweet Vidalia onions melt into a jammy consistency when baked with the rich custard and sharp gooey cheese. The seasoned breadcrumb base helps to create a stable foundation for this sweet onion casserole while also providing a contrast in texture and additional flavor.
With just 9 ingredients, you can easily whip it up for weeknight family dinners while it’s impressive enough to be enjoyed for those extra special occasions too. I also love to bake it ahead and free up oven space when preparing for holiday feasts!
I’ve served this vidalia onion bake at every Easter brunch since 2005, and it’s become the dish guests request most. Whether paired with holiday ham or weeknight grilled chicken, its sweet-savory magic makes it a must-try recipe. Just one bite, and you’ll understand why it’s stood the test of time.
If you’re looking for more mouth-watering vegetable casseroles, don’t skip this Zucchini Casserole with Sour Cream, Mashed Potato Casserole, and Summer Squash Casserole Recipe.
What is Vidalia Onion Casserole?
There are many variations of this onion casserole recipe, but this one, inspired by an old Portland Palate Junior League cookbook, has been tweaked over nearly 25 years and is now simply perfect! While some versions use saltines for the crispy base, I’ve never tried this. To me, it’s perfect, just the way it is.
As you can imagine, Vidalia onions are the star of the recipe. They are sweeter than other sweet onions and are absolutely fabulous in this dish paired with sharp and tangy shredded cheese and an egg custard. The seasoned breadcrumbs covering the bottom of the vidalia onion bake elevates this dish to another level, contrasting creamy and soft textures with irresistible crunch!
Ingredients needed to make Vidalia Onion Casserole
- Vidalia onions: Sweet and mild, these are the star of the dish. Spanish onions work too but won’t be as caramelized-sweet.
- Butter: For sautéing the onions and greasing the baking dish.
- Seasoned breadcrumbs: Creates that golden, crispy base. Ritz cracker crumbs make a tasty swap for extra buttery richness.
- Half and half cream: Adds luscious creaminess without being too heavy.
- Large eggs: Lightly beaten to bind everything together.
- Shredded cheese: I’ve used sharp cheddar for tang and Swiss for a bit of nutty flavor.
- Salt and freshly ground black pepper: With all the rich flavors of this Vidalia onion casserole recipe, you only need a simple seasoning to balance everything.
How do you make this Vidalia Onion Casserole?
Prep & Preheat:
- Preheat the oven to 350°F. Generously grease a 9×13-inch baking dish with butter, making sure to coat the bottom and sides.
Sauté the onions:
- In a large skillet, melt butter over medium heat.
- Add the sliced Vidalia onions and sauté until softened and translucent, stirring occasionally to prevent burning.
Layer the casserole
- Sprinkle a thin layer of seasoned breadcrumbs evenly across the bottom of the prepared baking dish.
- Spread the sautéed onions over the crumbs in an even layer.
Mix the custard
- In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until fully combined.
- Gently pour this mixture over the onions, letting it seep into the layers.
Top & Bake
- Sprinkle the shredded cheese evenly over the top.
- Bake at 350°F for about 30 minutes, or until the cheese is bubbly and golden.
Rest & serve:
- Remove from the oven and let the casserole rest, covered with a clean kitchen towel, for 15 minutes before slicing. This helps the custard set for clean cuts. Serve warm!
Serving
This creamy Vidalia onion casserole is the ultimate versatile side dish – perfect with your holiday ham or as part of a hearty roast beef dinner. For a knockout meal, pair it with roast turkey, roasted sweet potatoes, and crisp asparagus!
This sweet onion casserole also shines as a main course, especially when served over buttery mashed potatoes or fluffy white rice with a simple protein like pan-seared steak or roasted chicken.
And leftovers? Well, if you have any, simply pile them onto a juicy burger or pulled beef sandwich for an easy and satisfying lunch. Trust me, that sweet-onion creaminess tastes even better the second day.
Sandy’s tips and substitutions:
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days.
- Freezing: Freeze individual portions (once fully cooled) for up to 1 month. Reheat in the oven to restore that freshly baked texture.
- Make ahead: Prep the onions, cheese, and custard up to 1 day in advance. Assemble the casserole (without the topping), refrigerate, then add the shredded cheese and bake when ready. Let the casserole sit at room temperature for 30 minutes first so that it doesn’t go into the oven chilled.
- Cheese substitutes: Cheddar and Swiss cheese really shine in this dish, but Gruyère, Jack, or Gouda work beautifully for different flavor twists.
- Onions: Sweet onions (like Vidalia) are ideal, but yellow or white onions work if sautéed until deeply caramelized.
- Gluten-free: Swap breadcrumbs for crushed gluten-free crackers or potato chips for a crispy bottom layer.
- Seasoning: Boost the flavor of this vidalia onion bake with dried herbs, cumin, or chili powder while sautéing the onions.
- Crunchy toppings: You could also sprinkle some seasoned breadcrumbs, Ritz crackers, or saltines on the top of the casserole for extra golden brown hue and for a crunchy factor. Yum!
More sweet onion recipes you may want to try:
- Baked Bermuda Onion Dip
- Caramelized Onion Bacon Pasta Bake
- French Onion Soup
- Sweet Onion Sauce
- Sweet Onion Pizza Sliders
Get the Recipe:
Vidalia Onion Casserole
Ingredients
- 4 large Vidalia onions, sliced (or 8 small)
- ½ cup butter, 1 cube, plus 1-2 Tbsp for preparing the baking dish
- 1 cup seasoned bread crumbs
- 2 cups half and half
- 3 large eggs, lightly beaten
- 1 cup Sharp Cheddar cheese
- 1 cup Swiss cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°.
- In a large pan over medium heat, melt the butter. Sauté the onions in butter until softened, about 10 minutes.
- Prepare a 9×13 pan with butter. I add about 2 Tbsp of soft butter and rub it with my fingers or a paper towel. Sprinkle the bottom of the baking dish with bread crumbs.
- Place the onions on top of the bread crumbs.
- In a bowl, whisk together the half and half, eggs, and salt and pepper. Pour the mixture over the onions.
- Sprinkle the two cheeses over the onion mixture and place in the oven. Bake for 30 minutes.
- Remove the casserole from the oven; cover with a towel and let rest for 15 minutes before serving.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
This is amazing!! It’s just an incredibly delicious thing to eat! My husband and I love Vidalia onions and I had extra that I wanted to use up and found this recipe. OMG! I used a shredded sharp cheddar blend and Gruyere which worked very well. Last night I made it to go with ground lamb patties, and this morning it was perfect topped with a sunny side egg for breakfast…a little coarse sea salt, cracked pepper and yummm! Thank you for this recipe!