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.
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
Baked Vidalias Au Gratin
- 6 medium Vidalia onions
- 3 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 3/4 cup shredded swiss cheese
- 1/4 cup shredded Parmesan cheese
- 1/3 cup Panko crumbs
- Preheat oven to 375 degrees and grease a 7×11-inch baking dish.
- Peel the onions and cut into 1/3-inch slices. Melt half the butter in a large nonstick skillet over medium-low heat. Add onion slices in a single layer (you will have to cook them in batches) and cook for 3 to 4 minutes per side to soften them. Transfer to prepared baking dish. Season with salt and pepper.Repeat with remaining butter and onion slices.
- In a liquid measuring cup, stir together heavy cream, sherry, black pepper and thyme.Pour over onions.
- Top with swiss cheese, parmesan cheese, and panko crumbs.
- Bake for 20 to 22 minutes or until light brown on top and bubbling.
2 thoughts on “Baked Vidalias Au Gratin”
Just how much is .67 cup?
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