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3.4 from 39 votes

Sweet Onion Casserole with Crispy Topping

This Sweet Onion Casserole with Crispy Breadcrumbs Topping is a unique make ahead side dish. Onion is so overlooked as a vegetable, often it just added to dishes rather than being the star of the dish. This easy Thanksgiving side dish takes onions and turns them into the BEST kind of casserole - one that is packed wth flavor and goes with everything!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6 -8
Calories: 277 kcal
Course: Side Dish
Cuisine: Australian

Ingredients

  • 2.5 lb onions
  • 1 tick butter
  • ½ teaspoon salt
  • ¾ cup water
  • 2 teaspoon sugar
  • 2 teaspoon balsamic vinegar
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley

Instructions

    Cup of Yum
  1. If cooking and serving immediately pre-heat the oven to 350ºF/175ºC
  2. Peel and finely slice the onions. (see note 1)
  3. Heat the butter in a large dutch oven or high sided skillet.
  4. When it has just melted add in the onions and salt then stir to coat everything in the butter.
  5. Cook, uncovered over a low heat for 30 minutes until the onions are soft but not coloured.
  6. Turn up the heat and add the water, sugar and balsamic vinegar.
  7. Let the mixture bubble gently for 10-15 minutes until the liquid has evaporated and the onions are melting tender.
  8. Transfer the onions to a casserole dish and either continue to the next step or keep refrigerated for up to 24 hours. (see below for more prepare ahead instructions)
  9. heat the olive oil in a non-stick skillet and add in the breadcrumbs, cook over a medium heat until the breadcrumbs start to color. Remove the pan from the heat and immediately tip the crumbs into a cold bowl. This stops the breadcrumbs from burning.
  10. Sprinkle the breadcrumbs over the hot onions and cook for 10 minutes to allow everything to meld together.
  11. Sprinkle over the fresh herbs and serve.
To prepare ahead.
  1. Cook the onions up to the stage where you place them in the casserole. Then cover tightly and refrigerate for up to 24 hours.
  2. Prepare the breadcrumbs and store in an airtight container or ziplock bag for up to 5 days.
To re-heat.
  1. Place the onions in the oven and cook for 20 minutes until hot, sprinkle over the breadcrumbs and cook for a further 10 minutes.
  2. Alternatively reheat the inions in the microwave (around 7 minutes) and then cover with the breadcrumbs and bake for 10 minutes.
  3. Sprinkle over the fresh herbs and serve.

Notes

  • The quickest and easiest way to slice the onions is to use a slicer attachment on your food processor. You can also use a mandolin but please for the love of sam use the finger guard! Those blades are lethal! Obviously you can go old school and use a sharp knife. It is possible, but far more time consuming.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 40mg (13%) Sodium 411mg (17%) Potassium 295mg (8%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 470IU (9%) Vitamin C 14mg (16%) Calcium 66mg (7%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 277

% Daily Value*

Calories 277kcal 14%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 411mg 17%
Potassium 295mg 6%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 470IU 9%
Vitamin C 14mg 16%
Calcium 66mg 7%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.