Sweet Onion Casserole

Name: Sweet Onion Casserole
Prep time: 40 min
Total time: 1 h 20 min
Yield: 6 - 8 serving(s)
Ingredients: 6 tbsp. salted butter, plus more for the baking dish; 30 buttery round crackers (such as Ritz), crushed (about 1 1/2 cups crumbs); 1/2 c. grated parmesan cheese (about 2 ounces); 5 large Vidalia or sweet onions (about 2 3/4 pounds), halved and cut into 1/4-inch thick slices; 1/2 tsp. black pepper; 2 tsp. kosher salt; 1 c. heavy cream; 2 large eggs; 2 c. shredded sharp cheddar cheese (about 8 ounces)

This Southern side dish is the definition of comfort food.

By Leah PerezPublished: Jun 15, 2025

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the pioneer woman's sweet onion casserole recipe

Stacy K. Allen

Yields:

6 - 8 serving(s)

Prep Time:

40 mins

Total Time:

1 hr 20 mins

Jump to recipe

If there’s one dish that'll take you back to Sunday lunches at grandma's, it’s this sweet onion casserole. Made with tender, sautéed Vidalia onions, plenty of melty cheddar cheese, and a golden cracker topping, this old-school Southern classic is pure comfort food. The rich, creamy base is made with just eggs, cream, and cheese, and it couldn’t be easier to whip up. (It’s even simpler than mac and cheese!) Plus, the flavor is pure nostalgic goodness. It’s the perfect side for a roast beef dinner, a church potluck, or any night you want to serve something warm and satisfying. Bonus: it’s one of those vegetable side dishes that's make-ahead friendly and topped with enough buttery crackers to win over everyone at the table. Find more delicious onion recipes here.

What kind of onions are best for sweet onion casserole?

Vidalia onions are the top pick, thanks to their naturally sweet mild flavor that melts beautifully into the creamy, cheesy base. If Vidalias aren’t available, any other sweet onion variety will do the trick. It’s best to avoid sharper onions like white, yellow, or especially red onions. Their stronger, more pungent flavor can overpower the mellow sweetness of the casserole. Red onions may also bleed color, which can make the casserole look a little off.

Do you have to cook the onions before adding them to the casserole?

Yes, cooking the onions is essential for bringing out their natural sweetness and giving the casserole its signature melt-in-your-mouth texture. But don’t worry—this isn’t a long, slow caramelizing situation. You’re just softening them in butter for about 10 minutes, until they’re tender and fragrant.

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Ingredients

6 Tbsp.
salted butter, plus more for the baking dish
30
buttery round crackers (such as Ritz), crushed (about 1 1/2 cups crumbs)
1/2 cup
grated parmesan cheese (about 2 ounces)
5
large Vidalia or sweet onions (about 2 3/4 pounds), halved and cut into 1/4-inch thick slices
1/2 tsp.
black pepper
2 tsp.
kosher salt
1 cup
heavy cream
2
large eggs
2 cups
shredded sharp cheddar cheese (about 8 ounces)

Directions

1. Step 1Preheat the oven to 375°F. Butter a 2-quart baking dish.
2. Step 2In a medium bowl, combine half the crushed crackers with half the parmesan. In a large nonstick skillet, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the cracker mixture and stir to combine. Reserve for the topping. Do not wipe out the skillet.
3. Step 3In the same skillet, melt the remaining 4 tablespoons butter over medium heat. Add the onions, pepper, and 1 teaspoon of the salt, and cook, stirring frequently, until softened and translucent (do not let the onions start to brown), 10 to 12 minutes. Transfer the onions to a large bowl and let cool for 5 minutes.
4. Step 4In a large measuring cup, whisk together the heavy cream, eggs, and remaining 1 teaspoon salt. Add the egg mixture to the onions, along with 1 ½ cups of the cheddar cheese, the remaining crushed crackers, and the remaining parmesan. Toss to combine. Spoon the mixture into the prepared baking dish and top with the remaining ½ cup cheddar cheese and reserved cracker mixture.
5. Step 5Bake until golden brown and bubbling, 30 to 35 minutes. Let the casserole sit for 5 minutes before serving.

Tip: To make this casserole ahead of time, prepare the filling as directed, but hold off on adding the cracker topping. Cover and refrigerate for up to 1 day. About 30 minutes before baking, take the casserole out of the fridge and let it sit at room temperature. Add the cracker topping and bake as directed.