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- I'm gonna be teaching you an old, old recipe
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that is so good and it's perfect for the 4th of July
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to put out as an appetizer.
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It's a vidalia onion pie or casserole.
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Oh, I've got some recipes that,
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you know, will fit perfect in a pie pan.
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But I think we're gonna use this size.
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So we needed four vidalia onions, quartered,
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but now we have to saute 'em in the butter
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and soften 'em just a little bit more.
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So you wanna put those in there?
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I've got your butter in there.
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- [Jack] So is this a type of dip or what do we?
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- [Paula] Yeah, you eat it with crackers.
0:49
- Oh, okay. - Well, it would be great
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along with the charcoal steak,
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but it's a great appetizer too, so.
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Lulu, why are you being sassy?
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Because she ate her breakfast finally
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and now she wants a treat.
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It's time to pay up, because I ate my breakfast."
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I don't have any real good treats, Lulu.
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I don't have any real good treats.
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You wanna try this one
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if I can get it open?
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Aha, not even a thank you.
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Not even a thank you from her.
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- [Jack] Well, what's next
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after we start to get these in the butter?
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- [Paula] Well, we're gonna let 'em cook for a minute.
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- Okay. - But we are gonna mix up
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our eggs, our five ounces of evaporated milk,
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half the breadcrumbs and the cheese.
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All right. - Okay, perfect.
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- And then what- - Evaporated milk?
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This evaporated milk makes the best macaroni and cheese.
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- [Jack] I don't think I've ever had evaporated.
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I think I've had it on snow cones before funny enough.
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- [Paula] Oh no, you're talking about-
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- Condensed sweet and condensed milk.
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- That would be good on snow.
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So now we just need to let those onions cook a few minutes
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So Jack, you have to boil these vidalias first.
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And then you wanna saute them.
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- All right, well what we're gonna do over here real quick,
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we're gonna take half of our bowl of our crushed crackers.
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We're gonna scramble these into our mixture,
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but we're gonna save the other half,
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'cause we have a bowl of melted butter here.
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When we put these on the top,
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Guinea was telling me
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she likes it where everything is covered,
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not just dollop throughout.
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So I think that's a very good idea.
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- [Paula] Yes, so we can just poor that butter
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right in that bowl. - Okay.
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- And give them time to drink up that butter.
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And you wanna boil these
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until they're tender y'all.
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And then you don't have to get these like
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you are making onion soup where you have to really get down.
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But we getting close to getting little more tender
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and they're bathing around in that butter.
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This casserole is so easy.
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Jack, do you need some more butter?
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- Maybe a little bit more, might be nice.
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- You can just get you what you think you need.
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Yeah, that wasn't enough butter.
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I didn't- - A little bit more.
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- ... melt enough butter, yeah.
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And you can just put it in the microwave.
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Okay, I think these are nice and tender, but Jack,
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we don't scrambled vidalia onion pie.
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So we're gonna need to transfer these
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and let 'em cool a little bit.
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- All right, - Let's see.
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I think I'll just put 'em right in here.
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This a nice cold bowl.
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And get every little piece in our bowl.
5:23
Okay, I think that did it.
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All right, now I'm probably to rush this up,
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I think I'm gonna stick it in the refrigerator-
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- ... and let it cool,
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'cause we sure don't wanna cook those eggs.
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Jack, I don't know why I put those in a deep bowl, honey,
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because they ain't gonna get cool that way.
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- That makes sense. - So I spreaded it out.
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So now we're gonna mix that in.
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- Okay. - And you see
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I got my handy dandy spatula
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where I can get all that good stuff.
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It has all that good onion flavor.
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And like I said, this is so good, you know,
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to serve along with a charcoal steak.
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But I also like it as a dip.
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And if you get out some spray, then yeah, there it is.
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You know, just a little bit in case it wants to stick.
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All you do is stir those together.
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- Yeah, that's so easy. - So, so easy.
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The longest part is boiling your onions,
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you know, getting them right.
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- And how long does that go in the oven for?
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- I don't know what, you know, I-
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- 375 for 35 minutes.
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- Yeah, that sounds close enough.
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that suits my equipment that I have,
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you know, so I just adjust my equipment.
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Okay, this is gonna be so good.
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Have you ever had this before?
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- I know I hadn't made it for ya,
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'cause usually when y'all come over and we cook,
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I don't know what that was, but I didn't like it.
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- [Jack] So will the crumbs go on now and they bake with it?
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- Aha, so that's what I say.
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You don't wanna bake it too long,
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'cause you don't want those to get like
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black, black, you know? - Yeah.
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- [Paula] Just spread 'em out evenly, the best you can.
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- [Jack] Probably could have saved a bit extra.
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Probably might have put a little bit too much in there,
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but I think we'll be good.
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This will be a good crust on it.
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- [Paula] And to me this,
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it's easier for me to do it that way.
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But you don't shake like I do.
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So you got more control over the spoon.
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- [Paula] So I do love those crumbs on top.
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- Yes ma'am. - Just like the dessert.
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Okay baby. - All right.
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- In the oven, 30 minutes depending on your oven.
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- And those vidalia onions
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are out of his world, y'all.
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- That looks delicious. - The taste test
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- [Jack] Okay, so what are we tasting it with,
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crackers today? - Well, like I said,
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this would be wonderful as a side by a char-grilled steak
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or a barbecued or grilled chicken.
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Any of your proteins.
8:59
Can you see if you can get that open son?
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I tell people that I spend half of my life
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looking for something
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and the other half I spend trying to get it open
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after I found them. - There you go.
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- [Paula] Oh, but I like to serve it
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as an hor d'oeuvre or an appetizer.
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And it's gonna be hot as a $3 pistol honey.
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- [Jack] I'll cool it off before you try.
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- You now how to boil that one that.
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- [Jack] That's good.
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- Yeah, I think I might rather, since we got it started,
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But I want your while I can't get it.
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I want your honest opinion.
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And I also have a recipe for vidalia onion pie,
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which is a little different from this.
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And I actually do it in a book.
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- Mm. - Isn't that, yeah?
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- It's very good, mm.
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Tastes little bit eggy and the cheese, mm.
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I do like that a lot, it's delicious.
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- Would you like to take some home for mom and dad?
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- Take some home for me.
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- So happy 4th of July, y'all is perfect, perfect dish.
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- Perfect appetizer until you get
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those ribs finished cooking.
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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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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
