"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Vidalia Onion Casserole Recipe

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This recipe for Vidalia Onion Casserole, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Gayle Groskopf
Category:
Category:
Ingredients:  
Ingredients:  
1 - lb. Vidalia onions, sliced and separated
1 egg, beaten
1 cup heavy or whipping cream
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup shredded sharp cheddar cheese
Paprika
Directions:
Directions:
In medium sauce pan, combine onions with water to cover. Boil 1 minute. Drain. Transfer to an 8 inch square baking dish (buttered). In bowl, combine eggs, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika.

Bake at 350 degrees for 25 minutes.

 

 

 

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