Vidalia Onion Casserole
4 large Vidalia Onions thickly sliced (about 1/2-inch)
1/2 cup (1 stick) butter or margarine
2/3 cup chicken broth
1/3 cup sherry
2 Tablespoons all-purpose flour
1 1/2 cups soft bread crumbs
1/2 cup grated sharp cheddar cheese
2 Tablespoons grated Parmesan cheese
Sauté Vidalias in butter (or margarine) until they are
transparent. Add chicken broth, sherry and flour. When slightly
thickened, transfer to a medium casserole dish. Tap with bread
crumbs and cheeses. Bake at 350F for 20-30 minutes, or until lightly
browned and bubbly. Serves 4-6. (This dish is great prepared ahead
of time and refrigerated, then baked.)
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