Onion Casserole
Onion casserole: 3 pounds of sweet onion rings tossed with salt, dry mustard, garlic powder and smoked paprika, layered with cheddar, smoked Gouda and Parmesan, dotted with butter and baked at 350F covered then uncovered. Serves 10.
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Ingredients
- cooking spray for the dish
- 3 pounds Vidalia or sweet onions about 4 large, cut crosswise into 1/4-inch-thick slices
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 4 ounces mild cheddar cheese shredded, about 1 cup, divided
- 4 ounces smoked Gouda or cheddar cheese shredded, about 1 cup, divided
- 1 1/4 ounces grated Parmesan cheese about 1/3 cup store-bought grated
- 4 tablespoons unsalted butter 1/2 stick, diced
- 2 tablespoons fresh parsley finely chopped, for garnish, optional
Instructions
- Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray. Separate the sliced onions into rings and put them in a large bowl. Add the salt, dry mustard, garlic powder, smoked paprika and cayenne, if using, and toss to coat.
- Arrange half of the onion rings in an even layer in the dish. Sprinkle evenly with half of the cheddar and half of the Gouda (about 1/2 cup each).
- Arrange the remaining onions on top and sprinkle with the remaining cheddar and Gouda. Sprinkle evenly with the Parmesan. Scatter the diced butter on top.
- Cover the dish with aluminum foil. Bake about 45 minutes, until the onions are softened and the casserole is bubbling.
- Uncover and bake about 30 minutes more, until the cheese on top is melted and browned in spots and the center reaches 165°F. Sprinkle with parsley if you like and serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 204kcalCarbohydrates: 14.5gProtein: 7.9gFat: 13.4gSodium: 567mgFiber: 2.5gSugar: 5.9g
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