Vidalia Onion Casserole is one of those memorable dishes that turn out perfectly every time. Think of sweet onions, plenty of butter, and plenty of cheese – those are the star ingredients in this amazing brunch dish! Easy to make and perfect for breakfast, lunch or brunch, this easy casserole is a must-try!

a 9x13 pan of sweet onion casserole

I’ve been making this Vidalia Onion Casserole since our friend Judy brought it to Easter brunch back in 2005. Since then, we’ve made it for Easter brunch or dinner every year and look forward to it, too! 

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Vidalia Onion Casserole

There are many variations of this 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. Some variations use saltines for the crackers, but I’ve never tried this. To me, it is perfect, just the way it is.

Read more: Vidalia Onion Casserole
taking a bite of Vidalia Onion Casseroles

Vidalia onions are the star of the dish. They are sweeter than other sweet onions, and they are fabulous in this dish paired with the cheeses and the eggs. It’s packed full of tender, sweet onions, and really, who’d think onions could be the center of attention? One bite, and I know you’ll love this side dish as much as my friends and family!

a spoonful of onion casseroles

Why I love this recipe

  • It’s deliciously different, and it pairs so well with so many other dishes. This onion side dish truly is fabulous, and the flavors are mild enough to make it a great accompaniment to many main dishes.
  • Vidalia Onion Casserole is loaded with sweet onions, cheese, butter, and creamy eggs – what’s not to love?
  • This is an easy casserole, and you can even bake it ahead of time and just heat it up a bit before serving to save oven space.
ingredients to make Vidalia Onion Casserole

Gather these ingredients

  • Vidalia onions – You’ll need about 4 large onions, or 8 small; sliced.
  • Butter – You’ll need butter for cooking the onions and extra butter to grease the baking dish.
  • Seasoned bread crumbs
  • Half and half cream
  • Large eggs – Lightly beaten.
  • Sharp cheddar cheese – Shredded.
  • Swiss cheese – Shredded.
  • Salt and freshly ground black pepper.
how to make a Vidalia Onion Casserole

How to make the best Vidalia Onion Casserole

  1. Preheat your oven to 350-F and grease a 9×13-inch baking dish with butter. Rub about 2 tbsp of butter around the dish and up the sides with your fingers or a paper towel.
  2. Saute the onions in ½ cup of butter in a large skillet until they’re softened.
  3. Sprinkle the bottom of the baking dish with the bread crumbs.
  4. Transfer the softened onions to the baking dish, spreading them over the breadcrumbs in an even layer.
  5. Whisk together the half-and-half cream, eggs, salt and pepper in a large bowl. Pour this mixture over the onions.
  6. Sprinkle the cheese on top of the egg and bake the dish in the oven at 350-F for about 30 minutes.
  7. Remove the casserole from the oven, cover it with a clean kitchen towel and let it rest 15 minutes before serving.
  8. Cut and serve; enjoy!
adding cheese to onion casserole

Tips & substitutions

  • You can prep a lot of this dish ahead of time. Slice the onions, grate the cheese, and even whisk up the custard. Keep all components in the fridge until you’re ready to assemble and bake the casserole.
  • You can switch up the cheeses, but the sharp Swiss really makes this dish stand out. Other good cheese choices are Gruyere, Jack, or Gouda.
  • Spanish onions can be used instead of Vidalia, but the dish won’t be quite as sweet.
a bite of Vidalia Onion Casserole

Serving suggestions

This creamy onion casserole pairs perfectly with your favorite Easter ham dinner or brunch. It also pairs fabulously with a hearty roast beef dinner or salmon.

serving sweet onion casserole


Store any leftovers in an airtight container in the fridge for 3-4 days. 

Check out these awesome sweet onion recipes while you’re here

taking a bite of Vidalia Onion Casseroles
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Vidalia Onion Casserole

Creamy, cheesy, and loaded with sweet onions, this easy Vidalia Onion Casserole is a must-try for onion lovers!
Prep Time: 15 minutes
Cook Time: 40 minutes
resting time: 15 minutes
Total Time: 1 hour 10 minutes
Yield: 8
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  • 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


  • 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.


Adapted from Portland’s Palate Junior League Cookbook
Cuisine: American
Course: Side Dish
Calories: 426kcal, Carbohydrates: 26g, Protein: 14g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 140mg, Sodium: 628mg, Potassium: 359mg, Fiber: 2g, Sugar: 12g, Vitamin A: 942IU, Vitamin C: 9mg, Calcium: 358mg, Iron: 2mg
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Vidalia Onion Casserole