Sweet onions are the star of this delicious side dish. Blended with cheddar cheese and topped with a crispy cracker topping, it’s the perfect compliment to any meal!
Growing up in south, casseroles were center stage at every holiday meal and made appearances at many Sunday dinners. They pair with nearly any protein and are the epitome of comfort food. This creamy, cheesy casserole is no exception!
Onions 52 Sweet Onions are the star of this casserole. With their crisp sweetness, they are perfect for snacking or incorporating in many recipes. Grown in Washington State (my home before Texas), they’re low in calories, rich in nutrients and at their peak quality year-round.
This casserole has just a few simple ingredients and is easy to assemble. The combination of the sweet onions with a savory cracker blend and cheese will leave you wanting seconds. It’s savory, sweet, wholesome and delicious!
Table of Contents
What You'll Need
- Onions 52 Sweet Onions
- Skim Milk
- Regular or Reduced-Fat Shredded Cheddar Cheese
- Regular or Reduced-Fat Buttery Round Crackers
- Regular or Reduced-Fat Cheese Crackers
Tools You'll Need
- 2 Quart Baking Dish
How to Make This Recipe
- Peel and slice the onions in half along the root and top. With a mandolin or knife, slice the onions into ¼-inch slices.
- While the oven preheats to 375°, cook the onions in medium-high heat with just enough water to cover them. Bring to a boil and cook until tender, about 8-10 minutes, then drain in a colander.
- In a food processor or plastic bag, crush together the butter and cheese crackers into a fine crumb.
- In a medium bowl, stir together 1 tablespoon of the butter, salt, pepper, the drained onions, milk and cheese. Fold in half of the cracker crumbs. In a small bowl, whisk and temper the eggs and with a couple tablespoons of the onion mixture. Fold the tempered eggs into the mixture.
- Pour the mixture into a buttered or non-stick sprayed 2-quart baking dish. Bake 30 minutes.
- In a small bowl, stir together the remaining butter, melted, and cracker mixture.
- Carefully remove the casserole from the oven. Sprinkle the cracker mixture evenly on top. Bake an additional 15 minutes or until bubbling and lightly browned.
Tips and Substitutions
- As I noted in the recipe, lower fat alternatives work great in this recipe.
- Sweet onions work best in this recipe. If necessary, you can substitute with yellow onions. Since they yield a slightly sharper flavor, you might want to add 1-2 teaspoons sugar to the base mixture.
- You can make the base of this casserole up to 3 days in advance. Simply cover tightly in the refrigerator and either sit out at room temperature 30 minutes prior to baking or add 5 minutes to the initial base bake time. Continue with same recipe steps for the topping.
- Easily make this casserole gluten-free by swapping the crackers with gluten free alternatives.
- This casserole pairs with so many meals! Here are some yummy protein and vegetable side suggestions:
- Leftovers can be stored in an air-tight container in the refrigerator up to four days. Freezing is not ideal for this dish.
More Recipes Like This
Sweet Onion Casserole
- 2 lb Onions 52 Sweet Onions halved and sliced in ¼ inch slices
- 1 ½-2 cups water
- 2 tbsp butter divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup skim milk
- 1 cup regular or reduced-fat shredded cheddar cheese
- 15 regular or reduced-fat buttery round crackers
- 1 cup regular or reduced-fat cheese crackers
- 2 large eggs
- Preheat the oven to 375°.
- In a skillet on medium-high heat, add the onions and just enough water to cover them. Bring to a low-boil and cook until tender, about 8-10 minutes. Drain in a colander.
- In a plastic bag, crush the round crackers and cheese crackers into a fine crumb. In a medium bowl, stir together 1 tablespoon of the butter, salt, pepper, the drained onions, milk and cheese. Fold in half of the cracker crumbs. In a small bowl, whisk and temper the eggs and with a couple tablespoons of the onion mixture. This is an important step as adding the eggs directly to the warm onion mixture can scramble them. Fold the tempered eggs into the mixture. Pour the mixture into a buttered or non-stick sprayed 2-quart baking dish. Bake 30 minutes.
- In a small bowl, stir together the remaining butter, melted, and cracker mixture. Carefully remove the casserole from the oven, and sprinkle the mixture evenly on top. Bake an additional 15 minutes or until bubbling and lightly browned.