Vidalia Onion Gratin

Cousin Lynn pulled all the neighbors together a few weeks ago and we had a pot-luck hors d’oeuvres and wino evening on their moonlit deck overlooking the bayou and Choctawhatchee Bay. She put together this fine gratin using Vidalia onions that are at their peak during the summer season. Delicious!

4 cups of Vidalia onions, coarsely chopped

2 cups of swiss cheese, grated

2 cups mayonnaise

1 teaspoon of garlic, minced 

1 tablespoon of red pepper sauce

Saute the onions in 2 tablespoons of butter until they are transparent and combine with other ingredients in a buttered baking dish. Sometimes, a can of thinly sliced water chestnuts are added for extra crunch.  Bake at 375 degrees for 25 minutes. Especially good with old-fashioned saltine crackers!


1 Comment

  1. Made these tonight and they were amazing…thanks

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