Recipe information
Yield
serves 4-6
Ingredients
4 large Vidalia onions, quartered
7 tablespoons butter
3 eggs
One 5-ounce can evaporated milk
1 tube Ritz Crackers, crushed
1 1/2 cups grated Cheddar cheese
Salt and pepper
Preparation
Boil the onions until tender; drain. Heat 4 tablespoons of the butter in a skillet and sauté the onions. Beat the eggs and milk together. Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste. Bake in a buttered casserole at 375 degrees for 35 minutes. Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. Top the casserole with the buttered crumbs and bake for 15 minutes longer.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
