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 :-)
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
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.
While the onions are baking, combine the remaining ingredients in a medium bowl and toss it all together.
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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Vidalia Onion Gratin
Fantastic gratin using sweet Vidalia onions and rich Gruyere cheese. Delicious side with pork or chicken.
Ingredients
- Cooking spray
- 2 large Vidalia onions, sliced
- 3 tblsp. Worcestershire sauce
- 2 tblsp. olive oil
- 1/4 cup water
- Salt and pepper, to taste
- 1 cup croutons (purchased or homemade)
- 1/2 cup grated gruyere cheese
- 1 tblsp. chopped fresh parsley
- 1 tblsp. olive oil
- 1/2 tsp salt
- 1/4 tsp. ground black pepper
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
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 380mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 4g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Carolyn
Can you use another kind of cheee
Lana Stuart
Sure! Any Swiss would be great. Probably even a good cheddar would work as well.
Terra
What a great idea! Vidalla onions have such a gorgeous flavor, they would make a wonderful side dish:-) Hugs, Terra
RecipeNewZ (@RecipeNewZ)
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!
Pam
I love sweet onions... this gratin looks fantastic!
Christie {Pepper Lynn}
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!
Lana
I love gratins, too. I am cheese just makes anything better, doesn't it?
Marie
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.
Miss P
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
Lana
Thanks. I'm pretty miserable right now but I'm hopeful that it will pass soon :-)
Miss P
Feeling better?
Miss P
Lana
Starting to think I might actually live :-)
Michelle
this is awesome for a side, or top a salad :) YUM!
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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!
Lana
Hope you enjoy it, Joan. It's a great all-purpose side dish but really outstanding with grilled meats.