One day, when thumbing through her mom’s recipe box, Sandy found this recipe from her Aunt Estelle. On the recipe card, Aunt Estelle had simply written the comment: “This is really good.” Knowing the caliber of cook that Estelle is, Sandy and her mom decided to try it, even though an onion casserole didn’t really sound like much. To their surprise, this is an absolutely amazing side dish. This recipe features the delicious 1015 onion. Created in Weslaco (just down the road from where Sandy grew up) by Leonard Pike, at the Texas A&M University Extension Service, Texas 1015 onions are known for their mild, juicy, and sweet characteristics, as well as the fact that they contain very little pyruvate (the chemical that causes strong flavor and leads to tears). So, no more crying in the kitchen—cooking is supposed to be fun!
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt 1/4 cup (4 tablespoons) of the butter in a large skillet set over medium-high heat. Add the onions and sauté until tender and translucent, about 8 minutes. Put half of the onions into a 9 x 13-inch casserole dish. Sprinkle with 1 cup of the cheese and 1/2 cup of the cracker crumbs. Repeat the layers of onion and cheese.
Step 3
In a medium bowl, lightly beat the eggs, then add the cream, salt, and pepper. Pour the mixture evenly over the casserole.
Step 4
Melt the remaining 2 tablespoons of butter in a small skillet and stir in the remaining 1/2 cup cracker crumbs. Toast the crumbs until they are lightly brown, about 10 minutes, then sprinkle over the casserole.
Step 5
Bake for 25 minutes, or until the onions have softened and the cracker crust is golden brown.
note
Step 6
Vegetarian friendly!
