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Creamy Vidalia Onion Casserole Recipe is a simple and tasty side dish that made with sweet onions and cream sauce. It’s a nice change for a big meal or a holiday dinner.

If you like onions, you’ll love this onion casserole recipe. Made with Vidalia onions it has a sweet and mild flavor.

If you don’t like onions, this casserole will probably change your opinion!

Creamy Vidalia Onion Casserole

No family dinner or holiday celebration is complete without a casserole. This one is simple to make and tastes amazing.

I bet you have onions in your pantry right now. You add them to casseroles and other recipes. However, have you ever thought of letting onions be the star of the show in their very own casserole?

You probably have everything you need to make this Creamy Vidalia Onion Casserole Recipe.

Creamy Vidalia Onion Casserole

Creamy Vidalia Onion Casserole Recipe

I recommend cooking the onions for about 10 minutes or until they’re soft before assembling the casserole. This mellows the flavor.

As well, I highly recommend you seek out Vidalia onions or other sweet onions for this casserole.

I love crackers mixed with butter as a topping for casseroles as you can probably tell by my Squash Casserole and Corn Casserole. However, cheese would be an alternate topping. Cheddar, Colby, Havarti, or any good melty cheese would make a splendid topping.

When adding cheese, top the casserole with the cheese the last 10 minutes of cooking. The cheese should be melted and bubbly and starting to brown on the top.


 Vidalia Onion Casserole

More delicious onion recipes from Call Me PMc!

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Creamy Vidalia Onion Casserole

Easy Old Fashioned Scalloped Onion Casserole

a simple and tasty side dish that made with sweet onions and cream sauce
Author: Paula
4.98 from 47 votes
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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 6 servings
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  • 2 pounds sweet onions sliced
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • salt and pepper to taste
  • 1/2 cup butter crackers crushed
  • 2 tablespoons butter melted


  • Preheat oven to 375 degrees F. Use the convection setting if available. Spray 2 quart casserole with cooking spray. 
  • Cook on the stovetop on medium-low until they get soft about 20 minutes. (you can skip this step if you like the onions more firm.) Layer the onions in the bottom of the casserole. Sprinkle with 3 tablespoons of flour, salt, and pepper.
  • Pour heavy cream over the onions in the dish. 
  • Combine crushed crackers and butter and toss to coat. Sprinkle evenly over the onions.
  • Cook 30 to 35 minutes. Serve


Calories: 394kcal | Carbohydrates: 20g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 120mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1283IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 1mg
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  1. 5 stars
    This was absolutely delightful, insanely yummy and saved Christmas dinner at our house! Long story, short – late Christmas Eve night I realize I forgot to pick up asparagus for our prime rib Christmas dinner. The only thing open for at-least 40 miles is a gas station that sometimes carries produce. It is 10 minutes before they close and all they had left was some sad tomatoes and a big basket of beautiful sweet onions. I grabbed six, googled a recipe and came up with this one. What a find and the family loved it! We now have a new side item for our traditional dinner. And I didn’t cook the onions before putting them in the oven – they were perfect. Thank you!!!

    1. I LOVE this!!! So happy you found my recipe and everyone liked it!! Thank you for commenting such a warm story!

  2. In Germany, there is an onion pie (similar to Zwiebeltorte but not this is not the local name which I cannot pronounce. The dish is served as a treadition in the spring with the early wine’s first de-corking. As a southerner, our onion ‘pie’ dishes were cooked similar to your recipe except without the crust underneath, created with toppings of crushed crackers, as you stated & using squash, as well is great!
    I was good until I saw the heavy cream; dairy doesn’t like me. Do you have any reasonable substitute to suggest?

    1. I made a roux with the heavy cream and flour so you could sub cashew milk or almond milk for the heavy cream.

  3. I’ve made this recipe for my family twice now. They all love it! But I was thinking of maybe adding squash to it this time. I’m just hoping it doesn’t ruin it.

  4. I’m questioning the nutritional content. I have kidney disease and must strictly limit my potassium and am just lost trying to follow these numbers! How many servings? Are these numbers absolutely correct? I would love to try this recipe but too much potassium could really hurt me – though I can’t follow where it’s coming from in this recipe. I would really appreciate help with this – thanks so much!!

    1. I didn’t realize the serving size wasn’t in the recipe. I have updated it. Those numbers are calculated by a program depending on the ingredients that I put in. They should be fairly accurate but can vary from brand to brand.

  5. I’m a little confused on the amount of flour you used. 1 tablespoon, when do the other two get added?

  6. Am I reading this recipe wrong? I am assuming you meant onions on stovetop. Also the recipe calls for 3 Tablespoons of flour, but you only mention 1 Tbsp in the directions.

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