If you’re a fan of caramelized onions and comforting casseroles, this Sweet Onion Casserole is the perfect recipe for you. Layers of tender, golden-brown onions combined with creamy cheese, savory herbs, and a crispy breadcrumb topping create a dish that’s both elegant and satisfying. Whether served as a side or main course, this casserole is sure to become a family favorite.
Why Sweet Onion Casserole Is So Loved
This casserole isn’t just about being delicious—it’s about bringing together rich flavors and textures in a way that makes every bite unforgettable. Here’s why everyone loves it:
Caramelized Onions: Slowly cooked until soft and sweet, these onions are the star of the show.
Creamy Cheese Base: Adds indulgence without overpowering the onion flavor.
Herbaceous Kick: Fresh thyme or rosemary elevates the dish with aromatic depth.
Crunchy Topping: Breadcrumbs mixed with butter and Parmesan provide a satisfying contrast to the soft filling.
Versatile: Serve it as a vegetarian main dish, or pair it with roasted meats for an elevated meal.
Ingredients You’ll Need
For the Filling:
6–8 large sweet onions (such as Vidalia or Walla Walla), thinly sliced
3 tablespoons unsalted butter (or olive oil)
1 teaspoon sugar (optional, to enhance sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
1 cup grated Gruyère cheese (or Swiss or cheddar if preferred)
1/2 cup heavy cream (or half-and-half for a lighter option)
For the Topping:
1 cup breadcrumbs (Panko works great for extra crunch)
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter
Step-by-Step Instructions
1. Caramelize the Onions
In a large skillet over medium heat, melt the butter (or heat the olive oil). Add the sliced onions, stirring occasionally, and cook for about 20–30 minutes, or until they’re deeply golden brown and caramelized. If the onions start to stick, reduce the heat slightly and add a splash of water or broth. Stir in the sugar, salt, pepper, and thyme during the last few minutes of cooking.
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