Scalloped Onion Casserole
This sweet onion casserole is a combination of cracker crumbs, sweet onions, butter, and a buttery crumb topping.
- Serves: 6 persons
- 3large sweet onions
- 2cups oyster crackers or low sodium saltines (broken)
- 3tablespoons butter (cut into small pieces)
- Optional: kosher salt and black pepper (freshly ground, to taste)
- ¾cup sweet milk (warmed (not hot))
- 2large eggs
- 1cup bread crumbs (soft) tossed with 2 tablespoons of butter (melted)
Step 1Heat the oven to 325 F.
Step 2Butter a shallow 1 1/2- to 2-quart casserole.
Step 3Cut the onions in half and cut into slices lengthwise.
Step 4Put the sliced onions in a medium saucepan. Cover with water and bring to a boil over high heat. Lower the heat to medium-low and cook for about 10 minutes, or until the onions are tender.
Step 5Make a layer of about one-third of the onions in the prepared baking dish. Top with about 1 tablespoon of the butter pieces, a light sprinkling of salt and pepper, and a layer of one-third of the broken crackers.
Step 6Repeat the layers 2 more times.
Step 7Whisk the milk with the eggs; pour over the onion casserole. In a small bowl, combine the breadcrumbs and melted butter.
Step 8Top the scalloped onions with the buttered breadcrumbs.
Step 9Bake at 325 F for about 30 to 40 minutes, or until set and lightly browned.
Step 10Serve from the baking dish.