Oh, my goodness, if you would have told me a week ago I’d be raving over a casserole called Baked Onions I would have thought you were looney! But this delicious casserole really rocks. It has spectacular flavors from using really large sliced onions, potato chips, Fiesta cheese blend, and a can of mushroom soup. Yeah, that combination you say??? Yikes!
Well, there was no yikes about this casserole. It was really excellent. For those needing a healthier version of this dish, you can make up a batch of your own homemade cream of mushroom soup and use gluten free flour.
Otherwise, make it like it is and just enjoy the sensory experience of this amazing, mouthwatering dish. The potato chips give it a little crunch, the cayenne pepper on top gives it just a little heat, the cheese melts into the mushroom soup mixture and just adds a creamy deliciousness to the whole.
This is one of the recipes I’ve had for years but have never made. When we lived in New England my husband was the business administrator for the Baptist Convention of New England. The Executive Director’s wife put together a small cookbook of her favorite recipes that she used to give out to pastors and their wives who lived in the six New England states that affiliated with the BCNE.
I gratefully got my hands on one of those cookbooks and included it in my huge 3-ring-binder cookbook of go-to family recipes. I’ve made Marge Currin’s Calico Baked Beans from that cookbook before, and I’ve tried several other recipes, but I never was brave enough to try Baked Onions before last week!
I was looking through my cookbook trying to figure out what recipes I wanted to try for a large dinner party. I saw that I had all the ingredients on hand and decided to give it a go. I almost backed out at the last minute thinking to myself, “Will anyone eat onions as a casserole? Really?” The answer: Yes, they did! Amazingly so. They ate and ate and ate Baked Onions until it was almost gone!
This recipe was SO good. I had two huge servings of it and everyone else that I asked thought it was exceptionally good as well. I certainly never would have thought so, but it was. When Marge wrote the directions for this recipe she didn’t include measurements for the onions, potato chips or cheese. It was more of an eyeball it kind of thing and wing it. I’ve listed the ingredients as I used them so you could have a more precise recipe.
One of the things that’s so nice about Baked Onions is it only has six ingredients. It’s very E-A-S-Y to make. If you need simple and quick this recipe sure accomplishes that. It takes 5 minutes to get it ready for the oven and then you can move on to preparing other things for your evening meal.
If you have a bumper crop of onions this is a very satisfying way to use them up. If you can find Vidalia onions they are the best to use because they’re a sweet onion, otherwise, find the largest white onions you can find. Mine were whoppers – like one-two pounds a piece!
I hope you’re braver than me and not wait 20 years before trying this fantastic recipe. You and your company will love Baked Onions. This is really comfort food and a great side dish for Apricot Glazed Ham which I served it with, or entrees like Parmesan Crusted Chicken. Marge always said this recipe went really well with barbecue – like BBQ Brisket, Rodger’s BBQ Meatloaf, Oven Barbecued Chicken with Biscuits. Regardless of what you serve it with you are sure to love this recipe once you try it, too.
Who would have thought that a recipe entitled “Baked Onions” would taste so grand? Baked Onions was a winner at our dinner party. And I’m just as surprised about that as you probably are!
I really didn’t expect Baked Onions to be so big on flavor, but it really was.
Here’s the inside texture of the dish. If you have Vidalia Onions I would recommend them for this recipe. If not, use large white onions–the biggest you can find. Even the kids enjoyed the Baked Onions. The cheesy-mushroomy taste with potato chips did it for them.
Here’s what I did.
Spray a 9×13″ or a 10×14″ glass baking dish with olive oil cooking spray. Slice onions as thinly as possible and separate into rings. Toss onion rings into the casserole dish. It will seem like the onions are taking over the dish and there isn’t room for anything else, but the onions and everything cook down.
I added 2 cups of crushed potato chips and sprinkled them over top of the onions.
I added an 8-oz. bag of Fiesta Blend Cheese: Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses.
Pour a can of cream of mushroom soup into a small mixing bowl.
Stir to combine.
Pour cream of mushroom soup mixture over top of the cheese.
Sprinkle with cayenne pepper. Cover with foil and bake at 350 for about an hour. You may need to lift and tent the foil after about 35 minutes so it doesn’t stick to the cheese in the dish.
Here the casserole is fresh out of the oven. It may not be beautiful to look at, but it sure tasted sensational.
I loved all the cheesy goodness of this dish. Who would have thought onions could taste so well?
I wasn’t the only one who went back for an extra serving of this delicious casserole. My pan was almost cleaned out by the time we were done. Baked Onions is so easy to put together. If you use a food processor to slice your onions, you can have this casserole ready in about 5 minutes! Otherwise, it may take you about 10 minutes.
Here’s the recipe.
(Recipe adapted from Marge Currin, Baptist Convention of New England)
- 1 ½ whopper size onions, sliced thinly (or three large onions)
- 2 cups crushed potato chips
- 8-oz. shredded Fiesta blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses)
- 1 can cream of mushroom soup
- ½ cup milk
- 1/8 tsp. cayenne pepper
- Slice onions and layer in large 9×13” or 10×14” greased baking dish (or spray with olive oil cooking spray).
- Layer onions in bottom of prepared dish.
- Sprinkle crushed potato chips over top.
- Sprinkle with Fiesta blend cheese.
- Mix mushroom soup and milk and pour over top of casserole. It will all cook down.
- Sprinkle cayenne pepper over top of all.
- Cover with foil and bake 1 hour at 350°, or until onions are tender. [br]
- [b]NOTE FROM MARGE[/b]: Good with barbecue!
Every forkful of this tasty casserole was heavenly. I served Baked Onions with Apricot Glazed Ham, but Marge said this recipe was especially good with barbecue! I’m seriously craving another forkful of Baked Onions right now!
Baked Onions are a wonderful side dish. Go ahead. Be brave. Try this casserole out sometime soon. You won’t be disappointed!