Best Scalloped St Augustine Sweet Onions Recipes

EASY OLD FASHIONED SCALLOPED ONION CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Use the convection setting if available. Spray 2 quart casserole with cooking spray.
• Cook on the stovetop on medium-low until they get soft about 20 minutes. (you can skip this step if you like the onions more firm.) Layer the onions in the bottom of the casserole. Sprinkle with 3 tablespoons of flour, salt, and pepper.
• Pour heavy cream over the onions in the dish.
• Combine crushed crackers and butter and toss to coat. Sprinkle evenly over the onions.
• Cook 30 to 35 minutes. Serve

SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR

Steps:

• Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
• While onions are cooking, peel and thinly slice the sweet potatoes.
• Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
• Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.

CREAMED/SCALLOPED ONIONS

Steps:

• 1. Peel and cut onions (I halve them then cut in 4-5 pieces from there) If you can find them (we can't get them here any more) you can use 2 or 3 cans of pearl onions instead of cooking reg. white onions) Cover with water and a dash salt and boil until just tender. Drain into a colander over a large bowl and reserve 1/4 cup of the liquid.
• 2. Meanwhile make white sauce by melting 3 tbsp. butter/marg. add 3 tbsp flour, gradually add the 1/4 cup reserved onion water and 1/2 cup of milk, stir constantly over med-high heat until thick. Add dash salt, pepper and onion powder.
• 3. Pour sauce over cooked onions in a greased 2 qt casserole and mix until onions are all coated. Butter 3 slices of bread and cut into cubes, place over onions butter side up in a single layer and bake at 350 for 25-35 minutes until bread cubes are crisp and lightly browned and sauce is bubbly.

SCALLOPED ONIONS

Steps:

• Boil the onions for about 10-15 minutes; drain.
• In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
• Repeat the layers.
• Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
• Bake uncovered at 350 degrees for about 20 minutes until browned.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.

SCALLOPED ST. AUGUSTINE SWEET ONIONS

Steps:

• In a large skillet, melt the 3 tablespoons butter or margarine over medium heat.
• Add onions and sweet pepper; cook and stir about 5 minutes or until tender.
• Remove from heat.
• Stir in pimiento.
• Place half of the onion mixture in the bottom of a 2-quart square or oval baking dish; spread evenly.
• Sprinkle with half of the cheese, then half of the finely crushed crackers.
• Top evenly with remaining onion mixture, then remaining cheese.
• In a medium bowl, combine the eggs, half-and-half or light cream, salt, and black pepper.
• Pour over layers in baking dish.
• In a small bowl, stir together the remaining finely crushed crackers and the 2 tablespoons melted butter.
• Sprinkle over layers in dish.
• Bake, uncovered in a 325 degree oven about 25 minutes or until set in center.
• Let stand for 10 minutes before serving.