This recipe freezes well and can be enjoyed all year round.
- 5-6 large Vidalia onions
- 1/3 cup butter, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1/2 teaspoon pepper
- 1 cup milk
- 1/2 cup grated cheddar cheese
- 1 cup breadcrumbs
Preheat the oven to 375 degrees F. Thinly slice the onions to equal 4-5 cups. In a large skillet, melt 3 tablespoons of the butter. Add the onions and sauté until soft, stirring occasionally. Remove from heat.
In a saucepan, melt 2 tablespoons butter and stir in the flour, mustard and pepper. (This is called a "roux.")
Slowly stir in the milk and cheese. Cook until thickened. Line the baking dishes with aluminum foil, if desired. Spoon alternate layers of the onions and sauce into the baking dishes.
Sprinkle the top with the breadcrumbs and dot with the remaining butter. Either bake and serve, or, cover and freeze.
DO-AHEAD TIPS: If you are making the casserole to go right into the freezer, line the baking dish with foil. Freeze until the food is hard, then remove the baking dish, wrap the food, label and freeze. To serve, remove the foil (if used), and return the food to the dish in which it was frozen. Thaw in the refrigerator. Bake for 15-20 minutes at 375 degrees F.
PREPARATION TIPS: The Vidalia onion season is short and they don't last long in cold storage. This onion casserole recipe makes Vidalias available all year long.
Remove frozen dishes from the freezer the day before they are required and transfer to the refrigerator to thaw.
Serving size = 1/2 cup
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
279 calories; 16g total fat; 41mg cholesterol; 239mg sodium; 28g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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