Vidalia Onion Casserole

I remember being a kid when Vidalia onions first made a splash with me. Onions and butterbeans were items that my mother always brought back with her when we visited my grandmother in Macon, Georgia. It was an important part of the trip.
It was very exciting when real Vidalia onions from Vidalia, Georgia became available to us in South Carolina. My mother loved cooking with them and we loved her to cook with them. The onions are so sweet, so tasty, that we could practically eat them all day.
This is a Vidalia onion casserole that’s really tasty. Yes you can make onions into a meal! :)
And, here are some facts about Vidalias: they’re a good source of Vitamin C, and are fat free, cholesterol free, and sodium free. This recipe, however, isn’t. :)

Vidalia Onion Casserole

1 pound sliced Vidalia onions
4 T butter
1 egg, beaten
1 cup half and half
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup shredded sharp Cheddar cheese
Paprika to taste
Preheat oven to 350 degrees. Boil the onions in a medium pan with enough water to cover them. Bring to a boil and boil for one minute. Saute the onions in butter in a frying pan until clear. Put onions in an 8 inch square baking dish that’s been sprayed with cooking spray. Combine egg, half and half, salt and pepper and pour the mixture over the onions. Sprinkle with the sharp Cheddar cheese and top with Paprika. Bake for 25 minutes at 350.

Hope you’ll enjoy this oniony side dish!
Riley/Elizabeth
Delicious and Suspicious (Riley Adams)
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