Recipe

Sweet Onion Casserole Recipe

	Notyourmomma / All my dishes 1 year, 7 months ago Another goodie pulled from mom's files. She made along side her roasted beef or alongside a fresh ham. With spring asparagus, it is a cherished side dish, especially when we can use a Vidalia. Prep:20m Cook:50m Servings:8	Notyourmomm
	casserole hot side dish greatroastspretty rich rich rich

Does this look good? Yeah! / Nope

Fans

m11andrade

jenniferby

jasmilez

lunasea

cheryilyn

Ingredients

7 cups of chopped onions

1 red bell pepper, chopped

4 tbsp. of butter

3 1/2 cups of grated white cheddar cheese

1 1/2 cups of heavy cream

1 egg, plus 2 egg yolks

chopped pimento for garnish (or use roasted red pepper strips)

1 tsp of seasoning salt

paprika for garnish

Directions

Saute the onions and the red pepper in foaming hot butter over low-medium heat for 15 minutes until completely soft but not browned.

Place half the cheese in a buttered 2 quart casserole.

Top with the wilted onions and peppers.

Top with remaining cheese.

Combine cream, eggs, minced peppers (or pimentos), salt to make a custard sauce.

Pour sauce over cheese layer.

Sprinkle with paprika.

Bake in preheated 400 degree oven for 10 minutes, lower heat to 325 and continue to bake 25 minutes longer.

Rich creamy, savory delicious! Also good with roasted leg of lamb.

Have been known to top with a bit of bread crumb and a bit of parmesan to make a crust.

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Comments

alaskanmom 1 year, 7 months ago said:
Boy did your mom have a winner here! Glad you shared it with us. Can't wait to try, I know this will be another favorite for the hubby:o)

rosemaryblue 1 year, 7 months ago said:
Sounds absolutely wonderful! Know it will be perfect with ham, especially. Thanks for sharing.

cheryilyn 1 year, 7 months ago said:
Xounds great

desertgal 1 year, 7 months ago said:
Love onions and this sound so good. Thanks for sharing!

jenniferbyrdez 1 year, 7 months ago said:
Got my attention with this one. Woweeee.

lunasea 1 year, 7 months ago said:
This is fantastic - and you're right...especially with Vidalias. This recipe really takes me back. Great post, sweetiepie - thanks!

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