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- Hey friends, if y'all have ever made
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my Vidalia Onion Pie recipe,
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It was in either my first or second cookbook,
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And if you like that,
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I think you're gonna love this onion casserole.
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And naturally, I'm using sweet vidalia onions
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and I'm just going to quarter my onions
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and cover them with water.
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And I did put a little salt in that water.
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And like I said, you just want enough water
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to cover your onions,
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and we're gonna cover that.
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Let it come to a boil
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and cook 'em for just a few minutes.
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Alright, so after the water came to a boil,
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we have cooked these for five minutes.
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Now I do want them to drain real good.
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How many onions did I lose?
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Just, just a little bit, ouch.
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And after they drain real good, I'm gonna fry 'em up
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in here for about five minutes.
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And I've already turned on the fire
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and I'm going to go ahead and get my butter melted,
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and then maybe they'll be good and drained.
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this would be a good start, Theresa,
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to a pot of onion soup, wouldn't it?
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I've actually never heard of boiling the onions.
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Does it just soften 'em up, up and get 'em?
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- Yeah, yeah, we just need them, you know, par cooked
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And then we're gonna cook those for about five minutes
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And I'm gonna add some salt
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And remember, I did put a little salt in that,
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in the boiling water.
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It's not very much pepper, is it?
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Let's do a little bit more.
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(pepper mill grinding)
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I just like the way it's fresh ground tastes
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and I like the way it looks
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versus that real fine-ground pepper.
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Okay, now we're gonna come over here
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and I'm gonna beat up my eggs.
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And I think that was three eggs.
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Is that right, Theresa?
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- [Theresa] Yes, Ma'am.
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- And I'm going to add a small can of evaporated milk.
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Now our onions have cooked for about five minutes
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in that butter and salt and pepper.
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I've got my eggs, my evaporated milk,
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and now I'm gonna add half of the breadcrumbs.
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And I need a cup and a half of cheese.
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And this is a two cup.
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- [Theresa] It actually is a cup and a half.
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I pulled the half out.
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- Oh, you pull the half out, way to go.
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Okay, I don't have to try to figure that out.
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All right, now we've got the eggs.
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And so I'm not gonna just dump those hot onions in here.
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and slowly get those eggs warm.
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That should about have it.
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Cheese hadn't started melting yet,
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but I think they're warm enough.
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They're' so nice and soft and tender,
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but they're not all torn up either, you know.
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We're almost there, y'all,
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adding the rest of the juice and the onions.
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And let's see, did I spray that?
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No, I don't think so.
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I do wanna spray our pan,
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and you'll need about a quart
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and a half size casserole dish.
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This would be so good with a chicken grilled on the grill
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or steak cooked on grill.
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Oh gosh, it would be so good.
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And you'll see, no scrambled eggs.
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The only way to get all the goods out there
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is one of these, y'all.
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I couldn't do without my rubber spatulas.
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Okie dokie, all right, so we're gonna put this in the oven.
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Let it bake for, gosh, maybe about 20 minutes, 350.
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And then I'm gonna come back the last 15 minutes
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and I'm gonna top it with butter
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and breadcrumbs, cracker crumbs.
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And we use the buttery, you know, you know which cracker
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that is, that good old buttery one.
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And y'all, I am in love
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To me, I mean, I just found it on the shelves.
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It's clarified butter.
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You don't have to refrigerate it,
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just store it in a dark place.
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And it makes it so easy when you're wanting
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to butter breadcrumbs, you don't have to go to the microwave
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and melt your butter.
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So to me, that's just really convenient.
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Okay, so let's go ahead and get this in the oven,
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Doesn't that look wonderful?
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- [Theresa] Yes, fabulous.
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This is looking good, y'all.
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Now I got my cracker crumbs buttered.
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And I wouldn't be opposed to a little panko either
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because that panko just gives things
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such a nice crunch, y'all.
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So almost wish I'd added some panko to these crackers.
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Now we're going to put this back
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and let it cook for about 10 or 15 more minutes,
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and we'll be ready to sample.
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You've got us a steak on the grill
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to go with this, don't you, Theresa?
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- [Theresa] Of course, I do.
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Okie dokie, arta chokey, we're almost there.
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hm hm, nice and crispy.
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- [Theresa] Smells fabulous.
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it'd take the hair off my tongue.
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You didn't know we had hair on our tongue, did you?
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I will be right back.
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I think southern folks really like casseroles,
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but they sure are a nice go-to
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when you find something that you like.
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It almost reminds me of au gratin potatoes.
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out of this world, y'all.
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Get hubby do put you a steak on the grill.
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Or your wife, whoever does the grilling
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and have this along with it, and a salad.
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It's not as fattening as a baked potato with butter
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and sour cream, extra, please.
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One of my best dishes, y'all, hmm.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
