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Southern Sweet Onion Casserole

Southern sweet onion casserole combines tender, translucent Vidalia onions with sour cream and sharp cheddar under a buttery cracker topping. Baked until bubbling around the edges and golden brown, it makes a comforting Southern side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 3 lb sweet onions Vidalia or other; peeled and thinly sliced
  • 4 tbsp unsalted butter
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sour cream
  • 1.5 cups sharp cheddar cheese shredded
For the topping
  • 1 sleeve (about 35) buttery round crackers crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Melt 4 tablespoons butter in a large skillet over medium heat, then add the onions, salt, and pepper and cook, stirring often, for 12 to 15 minutes until softened and translucent.
  3. Remove the skillet from the heat and stir in the sour cream and cheddar, then spread the mixture in the prepared baking dish.
Make the topping and bake
  1. Stir the crushed crackers with the melted butter and scatter the mixture evenly over the onions.
  2. Bake for 25 to 30 minutes until the filling is bubbling around the edges and the topping is golden brown, then rest for 10 minutes before serving.

Notes

For the best texture, cook the onions until fully softened and translucent before adding the sour cream and cheddar. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free buttery round crackers.