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Quarantine Cooking: Vidalia Onion Casserole Recipe - Today Paula is sharing a recipe straight from her magazine “Cooking with Paula Deen” that’s easy and delicious…Vidalia Onion Casserole!
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Recipe link (similar recipe): https://www.pauladeen.com/recipe/vidalia-onion-casserole/
Paula's Magazine: https://www.pauladeenmagazine.com
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#pauladeen #quarantinecooking
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0:00
- Hey, y'all come on into the kitchen.
0:03
'cause I'm gonna share with y'all a recipe that's, you know,
0:06
right up there as one of my favorite side dishes,
0:09
especially if you're grillin' a steak on the grill,
0:13
this is really, really good.
0:16
And I wanna cry because the onions that I'm usin' today
0:20
is Vidalia onions and, you know, it's fall,
0:24
so that season is slippin' away.
0:27
But somehow they found,
0:29
they found somewhere in this world
0:33
to kinda grow 'em all year.
0:35
But if I can't get a Vidalia, then I love the Texas Sweets,
0:40
those are good onions too.
0:42
So, the recipe,
0:44
I've got recipes for onion dips
0:47
and onion pies in my cookbook,
0:50
but this one comes from Cooking with Paula Deen magazine.
0:55
So this is a different version from what is in the cookbook.
1:00
(dog toy squeaks)
1:01
Excuse, excuse Max, but he found his toy again.
1:07
So this is what it's supposed to look like ya'll.
1:11
And it's really, really easy.
1:18
Not many ingredients.
1:19
I know it looks like a lot, but it's not.
1:22
It's eggs and Carnation Evaporated Milk, right, Theresa?
1:29
- [Theresa] Yes, ma'am.
1:30
- And two cups of shredded cheddar.
1:33
- [Theresa] And that's a little over,
1:34
it's really actually 1 1/2, but I know you.
1:37
- There ain't no such thing as
1:39
too much cheese or too much butter.
1:42
And then, we've got our cracker crumbs,
1:45
like a buttery cracker mashed up.
1:48
Now the only thing I'm gonna do different,
1:53
and it's not really different,
1:54
I'm just gonna add some Panko to one of these bowls
2:02
because I just like a lot of that cracker crust
2:05
on top of it.
2:06
So I'm doin' that just to make sure, you know,
2:09
we have enough to cover the entire top
2:12
'cause I'm bakin' this today in a pig dish,
2:16
and this pig dish pretty long.
2:19
So we just gotta make sure
2:20
we got enough cracker crumbs for him.
2:23
All right, so I've already done some of this y'all.
2:30
You start with four Vidalia onions,
2:32
you know, good size Vidalias, and you quarter 'em.
2:37
And, you cover them with water,
2:42
just, just actually just cover 'em with water,
2:46
and let 'em cook for five minutes.
2:54
And I've got 'em in the colander, they have drained.
2:57
So I'm gonna turn this eye back on,
3:00
because I am gonna need it to,
3:06
Let's see.
3:07
In a large skillet, melt butter over medium heat,
3:10
add onions back to it, and cook for five minutes.
3:13
So, I'm gonna go ahead and let this butter start meltin',
3:20
and I've got some melted butter back here.
3:22
I'm gonna show you a little trick that I just love for,
3:25
for, you know, when they said butter, crack,
3:28
pour 1/4 of a stick of butter on top,
3:31
I'm gonna show you how I like to do it,
3:33
so every crumb gets a piece of butter.
3:37
So, this is what our onions look like
3:42
after cookin' for five minutes.
3:44
And I got busy doin' something else, so I just cut 'em off.
3:49
But I left 'em sittin' in that hot water,
3:52
so they're pretty far along.
3:58
Let's turn this up a little bit.
4:01
Our butter is melting,
4:04
and I'm gonna go ahead and just toss those onions in.
4:10
And the recipe says cook for five minutes.
4:16
Oops.
4:19
Almost looks like it needs a little bit more butter,
4:21
doesn't it Eddie? (Eddie laughs)
4:23
Well, guess what?
4:26
I just happened to be standin'.
4:27
- [Eddie] You have a little more butter?
4:29
- I'm standing next to the butter dish.
4:32
All right.
4:35
So we're gonna let that cook
4:38
for five minutes,
4:39
so help me keep five minutes on, Eddie.
4:43
And, so in a medium bowl,
4:47
we're gonna whisk together the eggs,
4:53
and I'm usin' my new whisk that a friend sent me.
4:56
(whisk beats against bowl)
4:59
Love it.
5:02
I mean, the design just makes a lot of sense.
5:08
And now I'm gonna use my evaporated milk,
5:15
addin' it to those beaten eggs,
5:16
and I'm just gonna beat that up.
5:20
And then the next step is,
5:25
in a medium bowl,
5:26
whisk together your eggs and evaporated milk,
5:29
add your onions
5:30
and half of the crushed crackers, cheese, salt, and pepper.
5:35
And all we're gonna do is spoon it into our dish
5:38
that we've buttered so it won't stick,
5:40
and we're gonna bake it for 35 minutes.
5:45
And that's it.
5:48
That is it, easy, peasy.
5:49
You know, when we grill steaks around here,
5:54
I love to do what I called a Saturday night onion, you know,
6:01
the onions, we'd throw 'em on the grill,
6:03
and you put 'em directly on the coal,
6:05
wrapping 'em good and foil,
6:07
so they won't be punctured
6:12
and let all the juice run out,
6:14
but it takes, it takes constant watchin'.
6:19
And so this is easier,
6:20
to get that onion taste that you're lookin' for.
6:25
It's easier than tryin' to put onions on coals with,
6:29
but it's so good, I used beef base and butter.
6:33
Oh, ooh.
6:34
And when you open 'em up,
6:35
it's like openin' a tinfoil full of soup.
6:44
- [Theresa] (indistinct)
6:45
- The onion soup.
6:46
Oh,
6:48
it's delicious.
6:50
All right, so we're just waitin' on our onions.
6:55
To cook for five minutes.
7:01
Like I said, leavin' these in the water.
7:04
They, they got nice and soft for us.
7:11
- [Eddie] You got about a minute and a half.
7:13
- About a minute and a half.
7:14
Okay, about a minute and a half.
7:18
(Ed laughs)
7:19
It calls for 1/2 a teaspoon of kosher salt
7:24
and 1/4 teaspoon of ground black pepper.
7:27
So I think I'm gonna go ahead and do that
7:30
while we've got it captured in this pan.
7:38
Perfect.
7:46
I've got an onion pie recipe,
7:49
in maybe my first or second cookbook, I can't remember,
7:53
but it seems like it's done in an actual pie crust.
7:57
- [Theresa] It is.
7:59
- And you tell talk about good, with a buttery cracker.
8:04
Ooh, doggies.
8:09
You think our minute is up Eddie?
8:11
- [Eddie] Ah, yes.
8:13
- I mean, this looks really, really good.
8:17
All right, what did I do with my,
8:22
with my hot pads?
8:25
- [Theresa] They're right here, sorry.
8:26
- [Paula] Thank you.
8:30
Okay.
8:31
You wanna be careful,
8:32
because some of these handles can get pretty hot.
8:37
All right, you know what?
8:40
I think I'm gonna temper this a little bit,
8:46
just to make sure.
8:47
- [Theresa] Well, what's tempering mean?
8:49
- [Paula] What does tempering mean?
8:52
It means, slowly heating our eggs,
8:57
because if it's too, too hot, they'll scramble.
9:01
So, if you slowly temper 'em and get 'em used to the heat,
9:07
they won't scramble up on you.
9:11
Okay, so I think that's gonna be, I think we're safe.
9:17
So, I'm gonna do it this way,
9:18
so y'all can see it better.
9:22
So, (pan jangles)
9:27
ever drop a juice,
9:34
every drop of onion.
9:38
Okey doke.
9:42
So, now all we're gonna do is add the cheese.
9:48
(whisk bangs against bowl)
9:53
Stir that up good.
9:54
Ooh, doesn't that look good?
9:57
Let's see,
9:58
and I think I'm supposed to put
10:01
half the crackers in here, right.
10:07
Did you?
10:08
- [Theresa] Yeah, I split them up for you.
10:09
- [Paula] Thank you, I appreciate that.
10:13
And that cracker in there is just gonna give it
10:15
a little bit of a binder, with those eggs.
10:24
Perfect.
10:27
All right so all we're gonna do now is get Mr. Pig ready.
10:30
(Paula laughs)
10:34
Mr. Pig.
10:36
(aerosol sprays)
10:39
Don't, let me get you with this, Gus.
10:47
Okay, so here we go.
10:50
Here we go, I hope Mr. Pig's big enough.
10:54
Does it look like we're gonna make it Eddie?
10:55
- [Eddie] It looks like it. - [Paula] Okay, yay.
10:58
Oh, that's a perfect size.
11:02
That's a perfect size dish.
11:10
It's amazin' when you think you've dumped everything out,
11:13
how much you can still scoop up.
11:16
All right, so here's the trick,
11:20
that I want to show y'all that I use
11:24
for makin' sure I get a buttery cracker.
11:28
Rather than puttin' our crackers on top
11:30
and dottin' it with butter.
11:32
I'm afraid somebody's gonna get cheated,
11:36
and I want ever crumb to have a bite of butter.
11:41
And that kinda got a little on the cold side.
11:47
So I'm just gonna heat that back up,
11:50
and then I'm gonna stir my crackers into that butter.
11:58
And lots of times,
11:59
I'll just put my butter in a skillet,
12:02
(microwave beeps)
12:03
and I'll do it.
12:05
I'll do it in one step on top of my stove.
12:16
Like I said, it's much easier than tryin' to dot that butter
12:21
and make sure everybody gets some.
12:25
And I did add,
12:28
I did add more.
12:31
I added some Japanese bread crumbs, the Panko.
12:36
So, I might could have used a little bit more butter,
12:39
but I think that got the job done.
12:44
(Paula laughs) Every drop.
12:46
- [Eddie] Yes, this has a good bit of liquid.
12:48
- [Paula] Yes. - [Eddie] That's gonna.
12:49
- [Paula] Yes, absolutely.
12:52
So, I just love this little dish.
12:59
It was under so many other dishes in my dish pantry,
13:04
I had totally forgotten all about this.
13:08
So I think this might be the first time
13:10
the pig got out of the barn.
13:12
(Paula laughs)
13:16
Outta the pig pen.
13:18
(Paula laughs)
13:21
Uh oh, just throw those crumbs everywhere.
13:24
All right, so does not that look wonderful?
13:30
Looks wonderful.
13:31
Theresa, may I ask a favor, please?
13:33
- [Theresa] Sure.
13:34
- [Paula] Would you put that in the oven?
13:35
- [Theresa] Certainly.
13:37
- [Eddie] You wanna put it on a cookie sheet?
13:39
- [Paula] You know, I don't think it needs it, Eddie.
13:44
I think, if you would just put that in
13:45
'cause my hands are so.
13:46
- [Theresa] Certainly.
13:47
- [Paula] Greasy.
13:51
And your butt shots are much better than my butt shots.
13:54
- [Theresa] I don't know about that, but.
13:55
- [Paula] Her butt ain't as big and wide as mine.
13:58
Thank you, Theresa.
13:59
- [Theresa] You're welcome. (Paula laughs)
14:01
- Oh, my goodness.
14:02
So, I think it says cook for what, 30, 35 minutes, Theresa?
14:06
- [Theresa] Yes, ma'am.
14:07
- At what, 350?
14:10
- [Theresa] I think it's a little higher.
14:11
- Let's see.
14:14
I'm just so used to cookin' everything at 350,
14:17
375, for 35 minutes.
14:21
And remember this is from the magazine.
14:24
They have all been tested, tried, and true.
14:28
So,
14:30
I mean, I go by the word.
14:35
So 35 minutes, like that, and I'll be back.
14:38
Okey doke, y'all,
14:39
our onion, ow,
14:43
our onion dish is ready.
14:46
Y'all are in for such a treat.
14:49
Be careful Paula, it's heavy and it's hot.
14:58
Oh, my goodness.
14:59
- [Eddie] That looks good.
15:01
- [Paula] Doesn't that look delicious?
15:04
If you're an onion lover,
15:07
here, let me turn the pig,
15:08
where his butt ain't in your face.
15:12
See now, that's better isn't it?
15:14
(Paula laughs)
15:16
Don't want no pigs butt in your face.
15:19
Look at it, Eddie, still bubblin'.
15:21
You see it?
15:22
- [Eddie] Mm-hm.
15:24
- So good with steak.
15:27
So good with barbecued ribs.
15:30
So good with chicken,
15:35
Michael roast some wonderful whole chickens.
15:39
This is great with, it'd be great with ham.
15:42
This is just a side dish that you'll love.
15:45
- [Eddie] Spread it on some bread too.
15:46
- Spread it on some French bread.
15:49
Where are those baguettes that we had awhile ago?
15:51
- [Theresa] Right here, give her one of these.
15:52
- Yeah, oh, and look.
15:56
Look, it's like those eggs that we put in it.
16:00
I don't know, Eddie, if you can see,
16:04
the way it pulls away, it's like,
16:12
It's like good.
16:14
(Paula laughs) - [Eddie] Just like good.
16:16
- Mm-hm, it's just like real good,
16:22
and you may wanna play with it.
16:23
You might wanna decide
16:26
you'd like to just cut your onions up a little bit more.
16:29
(sniffs)
16:30
Excuse me,
16:31
my nose is runnin'.
16:32
I just ate a bite of something hot,
16:37
and heat makes my nose run.
16:40
But, like I said, we just quartered those onions,
16:43
and then we cooked 'em for, well, a total of 10 minutes.
16:47
And they, it got,
16:48
that got them to the stage where they were translucent.
16:53
But, it's still so hot.
16:59
But, ya'll make sure you hold onto this recipe.
17:03
And like I said,
17:04
it's in the upcoming issue
17:06
of Cooking with Paula Deen Magazine,
17:09
that'll be on the newsstands the middle of October.
17:12
And there's a picture of it
17:16
that shows you just one it's supposed to look like,
17:18
and it's one of those easy, easy side dishes
17:21
that people will be asking you for the recipe.
17:25
Don't ya'll agree, Theresa, Eddie?
17:27
- [Both] Yeah.
17:28
- [Eddie] Actually, I think this one here,
17:28
is just from the archives.
17:30
It's not in the upcoming.
17:33
This one here, I pulled from.
17:39
- The archives.
17:40
Yeah, I showed a picture of it in the upcoming magazine.
17:44
- [Eddie] It's not in the upcoming magazine.
17:46
- It's not? - [Eddie] No.
17:48
- Am I tellin'?
17:49
- [Theresa] You're thinking of a different recipe.
17:50
- Am I tellin' a story, where's that magazine?
17:53
Oh, that was the Deviled Ham Dip.
17:58
I'm sorry.
18:01
But I was just thinking that this is one that,
18:04
that we sent to the magazine.
18:07
- [Eddie] Yeah, it's, it's from a past issue.
18:10
- Oh a past issue, okay.
18:12
So I'm not totally crazy.
18:13
- [Eddie] You're not totally.
18:15
(Paula and Eddie laugh)
18:16
- Almost, but not total.
18:19
So do try this, y'all.
18:25
You'll be a huge success.
18:29
Love and best dishes, y'all.
18:30
Bye, bye, I'm fixin' to burn my mouth.
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