Baked Vidalias Au Gratin

The combination of wonderfully sweet vidalia onions and lots of cheese in these Baked Vidalias Au Gratin creates a delicious Spring recipe.

This rich and creamy side goes great with chicken, pork, or Easter ham.

Ingredients For Baked Vidalias Au Gratin

• Vidalia Onions– use any type of sweet onions.
• Butter– I use salted butter, but unsalted can be used.
• Heavy Cream– creates a creamy au gratin texture.
• Dry Sherry– Be sure and use dry sherry, not sweet. Dry sherry adds a nutty, slightly sweet flavor. Don’t get the cheap cooking sherry that is sold at the grocery store. I use Taylor Dry Sherry. The sherry gives a little more flavor complexity to the dish. If you don’t have sherry, try using just a splash of a sweet baslsamic vinegar or leave it out altogether.
• Salt, Pepper, and Thyme– for seasoning. One teaspoon of fresh thyme can be used instead of dried.
• Swiss Cheese– use Gruyere cheese for a stronger, nuttier flavor.
• Parmesan cheese– I buy a wedge of Parmesan and shred it using the small holes on a box grater.
• Panko Crumbs– Fresh or dried breadcrumbs can be used instead or you can leave the breadcrumbs out for a low carb dish.

Do I Have To Use Vidalia Onions?

You do not have to use Vidalia onions. Use any sweet onion for this recipe.

Precook The Onions

The onions need to be precooked some or they won’t get soft in the oven. Cut them into slices and cook them in butter for about 3 to 4 minutes per side to soften them up some.

Type Of Cheese

I use a combination of swiss cheese and parmesan cheese but for even more incredible flavor, use gruyere cheese instead of swiss. It is more expensive, but the flavor is richer and stronger.

Storage

Leftovers will keep in the refrigerator in an air tight container for 4 days and can be reheated in a microwave or oven.

More Recipes Using Vidalia Onions

• Peach-Vidalia Relish
• Vidalia Onion Dip
• Vidalia Onion Pie with Ritz Cracker Crust