Caramelized Vidalia Onion Casserole is rich, decadent, and filling. This meatless family dinner recipe is made in one pan making clean-up wonderfully short!
This is much like French onion soup. It has the same deep, rich flavors. I realize French Onion Soup may be more of a winter dish, therefore, my Caramelized Vidalia Onion Casserole more of a winter casserole. But, I never follow food rules so we’re having this wonderfully tasty casserole right in the heat of summer!
Surprisingly, even my veggie hating teenager asked, “Mom, what are you cooking? It smells wonderful!” #winwin
Caramelized Vidalia Onion Casserole
- You can easily add chicken to this recipe if you have meat eaters in your house. I would cut two boneless, skinless chicken breasts into cubes. Add 1 to 2 tablespoons vegetable oil to pan your pan (before you saute onions), saute chicken 7 to 8 minutes stirring occasionally until it is cooked through. Remove the chicken from pan and continue caramelizing onions as instructed below.
- A pint of button mushrooms would also be good in this recipe. Add sliced mushrooms for the last 6 to 7 minutes when you are cooking the onions.
- You can use regular pasta, quick-cooking pasta, gluten-free pasta, or whole-grain pasta.
- Read this post on How to Store Onions.
When I was young, I would not dare to eat onions. Then I tried caramelized onions and was hooked!
Fan favorite onion recipes
- Caramelized Vidalia Onion Dip Recipe
- Caramelized Sweet Onion Jam
- Blue Cheese Onion Tart
- Brie and Onion Bites
Caramelized Vidalia Onion Casserole
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Save To Your Recipe BoxIngredients
- 1 tablespoon canola oil
- 2 to 3 large Vidalia onions or other sweet onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground pepper
- 1 teaspoon salt or to taste)
- 1 teaspoon garlic minced
- 1 cup chicken broth low sodium
- 8 ounces pasta any shape
- 1 bay leaf
- 1/4 teaspoon dried thyme or 1/2 tablespoon fresh thyme
- 1/4 teaspoon fresh rosemary minced (just of pinch of dried rosemary)
- 1 cup heavy cream
- 1 pinch red pepper flakes
- 6 ounces gruyere shredded
- 6 ounces fontina shredded
Instructions
- In a large pot, cook pasta according to directions on package.
- Drain and set pasta aside.
- Turn pot to low and add 2 tablespoon canola oil.
- Add onions and cook on low 30 to 40 minutes until caramelized. Stir frequently.
- Add 1 cup chicken broth, Worcestershire sauce, salt, pepper, bay leaves, thyme, garlic, rosemary, and red pepper flakes.
- Cook until liquid has reduced by half.
- Stir in cream, pasta and cheeses.
- (Casserole can be covered and refrigerated at this point and baked later if desired.)
- Bake at 400 20 to 30 minutes or until hot and cheese is melted.
Notes
- optional, 1 cup button mushrooms, sliced
- Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
Amber says
Just made this and Omg its so rich, hearty, complex in flavor and delicious! Would pair amazingly with a balsamic vinegar or citrus dressed salad with tomatoes.
Thank you so much for the recipe. I’m addicted to caramelized onions and this is the perfect use for them. I think I’ll try using yellow onions next time as I enjoy the nutty flavor of them and they tend to caramelize faster and more even for me.