Baby Vidalia Casserole with Bacon
This is a dish we always had on the table growing up, most commonly paired with a steak my dad would grill. This also goes great with eggs. You can use regular Vidalia onions if you can’t find baby Vidalias.
Serves 8 to 10
Ingredients:
- ¼ lb. (about 1 c.) bacon, sliced
- 2 lb. baby Vidalia onions, green tops cut off and reserved
- ¼ stick unsalted butter
- 4 to 5 sprigs whole thyme, plus more for garnish
- 3 tbsp. heavy cream
- Salt
- Freshly ground black pepper
- 1 c. freshly grated Parmesan cheese
- 36 whole wheat Ritz crackers, blended in a food processor
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Instructions:
- Preheat the oven to 350 degrees F.
- Cook the bacon in a large sauté pan over medium-low heat until it renders and is crispy. Drain the bacon on paper towels and then crumble.
- Slice the baby Vidalias in half lengthwise and slice into half-moons. Place in the pan with the bacon fat, add the butter, thyme, and cream, and sauté until limp, but not brown. Season with salt and pepper to taste. Remove thyme sprigs and discard.
- In a casserole dish, layer half of the onions, crumbled bacon, cheese, and the cracker crumbs. Repeat layers. Bake for 20 minutes, or until lightly browned. Garnish with sliced reserved green tops and fresh thyme sprigs.
