Just in time for Thanksgiving, this easy Southern Sweet Onion Casserole is the best side dish ever! Caramelized sweet onions, Vidalia if you can find them, are meltingly tender and paired with buttery, crunchy Ritz crackers, sour cream, and cheese, this decadent onion casserole literally melts in your mouth!
I have not always been a fan of onions and, to this day, I still don’t like raw onions. But, now I do love the flavor cooked onions give dishes, and fried onion rings, well let’s just say they are a guilty pleasure of mine. So it’s no surprise I have gone my entire adult life without tasting a baked onion casserole. That is until a few weeks ago when we had dinner at a friend’s home.
Mary made the most delicious onion casserole, and after one bite I was hooked. Like most good cooks, she didn’t have a recipe and said she just added a bit of this and a bit of that but, after I stalked her for days begging for some semblance of a recipe, she gave me the basics.
Today, I am begging you to try this easy onion casserole recipe. I promise you won’t be disappointed; it will be the star of your Thanksgiving side dishes! Skeptical?
Give it a trial run before Thanksgiving, and it will make a believer out of you. I made this delicious casserole yesterday so I could take the photos and served it to guests later in the day and there was not one crumb left…
How to make Southern Sweet Onion Casserole
To make my decadent Southern Sweet Onion Casserole you will need sweet onions (Vidalia, if you can find them), sour cream, butter, Ritz crackers, Parmesan cheese, and a Mexican or Italian blend of grated cheese. (The Mexican Blend I used included Monterey Jack, Cheddar, Asadero and Quesadilla cheeses.)
Preheat the oven to 350 degrees F.
Add butter to a large skillet over medium heat. When the butter has melted, add the onions.
Reduce the heat to low and cook the onions for about 30 minutes, stirring occasionally.
Place half of the onions in a small casserole dish, which has been greased or sprayed with non-stick cooking spray.
Add half the sour cream and spread out evenly.
Sprinkle half the Mexican grated cheese evenly over the top.
Top with half of the Parmesan cheese and half of the Ritz cracker crumbs.
Repeat the layers ending with a layer of Ritz cracker crumbs.
Bake uncovered for 25 or 30 minutes or until the mixture is bubbly and the topping is golden brown.
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.
And finally, to be the first to receive notifications of new recipes by email enter your email address here or in the Subscribe box.
Thank you so much for visiting Grits and Pinecones!
*This recipe shared with Julia’s Simply Southern for Meal Plan Monday’s Thanksgiving Recipes Post!
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings | 4 servings |
- 3 large sweet onions peeled and thinly sliced (Vidalia, if you can find them)
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup grated Mexican cheese blend
- 1/2 cup Parmesan cheese
- 1 cup Ritz crackers crushed (about 24 crackers)
Ingredients
|
- Preheat the oven to 350 degrees F.
- Add butter to a large skillet over medium heat. When the butter has melted, add the onions.
- Reduce the heat to low and cook the onions for about 30 minutes, stirring occasionally.
- Place half of the onions in a small casserole dish, which has been greased or sprayed with non-stick cooking spray.
- Add half the sour cream and spread out evenly.
- Sprinkle half the Mexican grated cheese evenly over the top.
- Top with half of the Parmesan cheese and half of the Ritz cracker crumbs.
- Repeat the layers ending with a layer of Ritz cracker crumbs.
- Bake uncovered for 25 or 30 minutes or until the mixture is bubbly and the topping is golden brown.
Can this dish be made ahead and frozen?
Hi Jane, I have never frozen it so I can’t say for sure, but I think it would work. I have made it early in the day, refrigerated it, and then baked it later that evening.
If you decide to freeze it, please let me know how it does!
All my best,
Sharon
Not a good idea – the sour cream breaks down.