At first glance, the idea of an onion casserole might sound odd. But if you stop to imagine the sweet taste of slow-cooked onions, buttery crackers, parmesan cheese and just a little zing from the addition of Alabama White BBQ Sauce, you can start to see why we think this is a recipe worth sharing. A great addition to a meal during any season, the casserole can be prepped in advance and baked before serving.
To make it a little easier on you, we suggest using a mandolin to cut the onions. First peel and cut in half from root to top, then slice approximate ⅛ inch thick. And don’t be overwhelmed about having so much - they’ll cook down to just a few cups once you sauté them.
5 Large yellow onions, sliced thin (about 12 cups)
1 stick butter (½ cup)
2 tsp Martin’s Season’d Salt
½ Cup Martin’s Alabama White Sauce
½ cup shredded Parmesan cheese
1 ½ cups crushed butter crackers (about 1 sleeve)
Preheat oven to 350 degrees and grease a small 9 inch square casserole dish.
Melt the butter in a large skillet over medium heat. Add onions and sauté for about 10 minutes, stirring occasionally, before reducing heat to low and continuing to cook for an additional 10 minutes, until onions are soft and lightly browned. Remove onions from heat and let cool slightly.
In a small bowl, combine crushed crackers and shredded Parmesan cheese. Set aside.
In a medium mixing bowl, beat the egg with Alabama White Sauce. Combine mixture with cooked onions. Spread half of the mixture evenly over the bottom of the prepared casserole dish. Top with half of the cracker and cheese mixture and repeat using the remaining onion and bread crumb mixtures.
Bake uncovered for 25-30 minutes until topping is golden brown.