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Home » Food » Side Dishes » Vidalia Onion Gratin

Vidalia Onion Gratin

By Lana Stuart · Published: Jun 21, 2012 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken. From @NevrEnoughThyme https://www.lanascooking.com/vidalia-onion-gratin/

This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken.

Y'all, I just hope today's post makes sense. My head is so fuzzy from all the antihistamines and cough syrup I've been taking that I can hardly think straight. I mean, really, it's almost 100 degrees outside and I have pneumonia?? What's up with that? Anyway, let's cross our fingers and hope that I can type a coherent sentence or two :-)

This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken. From @NevrEnoughThyme https://www.lanascooking.com/vidalia-onion-gratin/

One of my, and probably your, favorite things about summer is the abundance of fresh vegetables in the stores and roadside markets. And one of my all-time favorites is our beautiful Georgia-produced Vidalia onions.

Vidalias are so sweet and delicious that sometimes I just slice one, add a little salt and pepper, and enjoy it just like that. Nothing else necessary. They're perfect to add to salads, top a hamburger, or to cook in a gratin like this one. Try this Vidalia onion gratin the next time you put some steaks on the grill. It's delicious alongside.

This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken. Click To Tweet

How to Make Vidalia Onion Gratin

Vidalia Onions ready for gratin

Start by prepping and slicing two large, sweet Vidalia onions. Separate the slices into rings and put them into a buttered casserole dish. Drizzle over some Worcestershire sauce, olive oil, water, salt, and pepper and then toss lightly so that the onions are nicely coated with the mixture.

Cover the dish with foil and place it in a 425 degree oven. Bake until the onions are just tender – about 25 minutes.

Crouton mixture for Vidalia Onion Gratin

While the onions are baking, combine the remaining ingredients in a medium bowl and toss it all together.

Add crouton mixture to Vidalia Onion Gratin

When onions are tender, remove the dish from the oven and sprinkle the crouton mixture over the top. Return the uncovered dish to the oven and bake for an additional 5 minutes or until the cheese has melted.

Enjoy!

More Great Side Dishes on Never Enough Thyme:

  • Oven Baked Zucchini Fries
  • Melange of Onions
  • Sweet and Sour Cucumber and Vidalia Onion Salad
  • Roasted Baby Vidalia Onions and Cherry Tomatoes

Vidalia Onion Recipes from Other Bloggers:

  • Onion Muffuletta Sandwich from Morris Farms
  • Baked Vidalia Onions from Taste of Home
  • Vidalia Onion Dip with Bacon Crumbles from The Kitchn
  • Sweet Vidalia Onion Salad Dressing from One Perfect Bite
  • Tomato, Corn, and Vidalia Onion Tart from The Merry Gourmet

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This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken. From @NevrEnoughThyme https://www.lanascooking.com/vidalia-onion-gratin/

This delicious Vidalia Onion Gratin uses sweet as sugar onions and rich Gruyere cheese for a perfect pairing with pork or chicken. From @NevrEnoughThyme https://www.lanascooking.com/vidalia-onion-gratin/

Vidalia Onion Gratin

Fantastic gratin using sweet Vidalia onions and rich Gruyere cheese. Delicious side with pork or chicken.
0 from 0 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 144kcal
Author: Lana Stuart

Ingredients

  • Cooking spray
  • 2 large Vidalia onions sliced
  • 3 tblsp. Worcestershire sauce
  • 2 tblsp. olive oil
  • ¼ cup water
  • Salt and pepper to taste
  • 1 cup croutons purchased or homemade
  • ½ cup grated gruyere cheese
  • 1 tblsp. chopped fresh parsley
  • 1 tblsp. olive oil
  • ½ tsp salt
  • ¼ tsp. ground black pepper
Prevent your screen from going dark

Instructions

  • Preheat the oven to 425 degrees.
  • Spray a large, shallow baking dish with cooking spray.
  • Separate the onions into individual rings and place them in the baking dish.
  • Drizzle the Worcestershire sauce, olive oil, water, salt, and pepper over the onions in the baking dish, then toss lightly so that the onions are nicely coated with the mixture.
  • Cover the pan with foil and place in the preheated oven. Bake until the onions are just tender – about 25 minutes.
  • While the onions are baking, combine the remaining ingredients in a medium bowl and toss together.
  • When onions are tender, remove the pan from the oven and sprinkle the crouton mixture over the top.
  • Return the uncovered pan to the oven and bake for an additional 5 minutes or until the cheese has melted.

Notes

Nutrition Information

Serving: 1g | Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 380mg | Fiber: 1g | Sugar: 5g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Carolyn says

    May 22, 2013 at 6:34 pm

    Can you use another kind of cheee

    Reply
    • Lana Stuart says

      May 22, 2013 at 7:05 pm

      Sure! Any Swiss would be great. Probably even a good cheddar would work as well.

      Reply
  2. Terra says

    July 17, 2012 at 11:45 pm

    What a great idea! Vidalla onions have such a gorgeous flavor, they would make a wonderful side dish:-) Hugs, Terra

    Reply
  3. RecipeNewZ (@RecipeNewZ) says

    June 26, 2012 at 9:34 pm

    I love baked onions! In fact I bake onions instead of sauteing them, I think it's a much simpler way to get caramelized onions and the taste is almost the same. And then I freeze them. And now it so happens that I have some frozen caramelized onions ready :-). So this gratin came to me at just the right moment!

    Reply
  4. Pam says

    June 24, 2012 at 10:45 pm

    I love sweet onions... this gratin looks fantastic!

    Reply
  5. Christie {Pepper Lynn} says

    June 23, 2012 at 12:30 pm

    I'm so sorry you aren't feeling well. I had pneumonia for the first time last fall, and it was indeed horrible.

    I love the idea of an onion gratin. I've been branching out myself lately, brainstorming all the different vegetables that I can prepare in this form. So tasty - and of course, the gruyere cheese is an excellent touch!

    Reply
    • Lana says

      June 23, 2012 at 3:13 pm

      I love gratins, too. I am cheese just makes anything better, doesn't it?

      Reply
  6. Marie says

    June 22, 2012 at 6:47 am

    Very sad to read that you are ill. Onions are healthy - you'll get better soon :) I have never tasted a Vidalia onion in my life and there are of course none where I live in Europe but I did make peach icecream the other day and I will definitely do it again.

    Reply
  7. Miss P says

    June 21, 2012 at 9:40 pm

    I am so sorry that you are sick. I have always heard that onions are supposed to be a "purge" for anything that ails the body. Eat lots of this, get well, and feel better soon.

    Love you.

    Miss P

    Reply
    • Lana says

      June 21, 2012 at 9:51 pm

      Thanks. I'm pretty miserable right now but I'm hopeful that it will pass soon :-)

      Reply
      • Miss P says

        June 23, 2012 at 12:40 pm

        Feeling better?

        Miss P

      • Lana says

        June 23, 2012 at 3:13 pm

        Starting to think I might actually live :-)

  8. Michelle says

    June 21, 2012 at 8:07 pm

    this is awesome for a side, or top a salad :) YUM!

    Reply
  9. [email protected] says

    June 21, 2012 at 12:35 pm

    What a great way to use our favorite onion! And since we're so close to Vidalia, we always get lots this time of year. Can't wait to make this for the family!

    Reply
    • Lana says

      June 21, 2012 at 9:50 pm

      Hope you enjoy it, Joan. It's a great all-purpose side dish but really outstanding with grilled meats.

      Reply

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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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