Southern belle side dish. There's nothing quite like the flavor of a perfect Southern onion. Also known as Vidalia Onions, this Southern dish is sweet and juicy enough to make your heart sing.
A full onion casserole might seem like a lot, but when sweet Vidalia ovens, cooked until sweeter, married with some delicious cream, and there's buttery biscuit crumbs as the topping... well, then that might not be enough.
This casserole is Southern comfort food at its best and is a side dish that goes with everyone—chicken dinners, steak, turkey, you name it. (To be completely honest, it doesn't matter much because it usually steals the show.)
*ingredients
°4 large Vidalia onions, halved and cut into 1/4-inch-thick slices
°2 tablespoons of unsalted butter
°3 eggs
°1 (5 ounce) can evaporated milk
°1 cup Ritz biscuit crumbles
°1 1/2 cups grated cheddar cheese
°1 teaspoon of salt
°1/4 teaspoon pepper
Up:
°1 cup Ritz biscuit crumbles
°3 tablespoons of melted butter
*To prepare
Preheat oven 375°F & greased 9" x 13" baking dish with nonstick spray.
Put the onions in a saucepan and add water to cover. Bring to a boil, reduce heat, and simmer 8 minutes. Drain the onion slices and toss them with butter.
In a large bowl, whisk together the eggs and evaporated milk. Add cooked onion, cookie crumbs, cheese, salt, and pepper. Stir to mix.
Transfer to a baking dish. Mix together the rusk crumbs and melted butter to decorate. Sprinkle over the tagine.
Bake to set in center & golden brown, about 45 min
Enjoy !