If you have read Christine’s turkey post yesterday she had already eluded to my post today. (If you haven’t read her post, you should..It is on the perfect Turkey 🙂
This Thanksgiving dish is a recipe that my mother in law had made for my husband’s family for Thanksgiving dinner ( we also do this dish for Christmas as well). It is one of those dishes that is a relatively new addition to the table and not a long standing tradition, but I do believe that is is always a good thing to add and bring in new traditions or in this case food dishes to the table.
When this casserole, which we lovingly refer to as the “ONION Casserole”, was at my first Macfarland turkey dinner, I thought how could it be good, it is onions..But boy was I surprised. This bring a different element to the turkey dinner, that is for sure. It is not the most colorful of dishes and may not be the most appealing to the eye but for some reason it has become a hit in our house and I have now passed it on to my sister in law on my side of the family, who now has it for their turkey dinners. It also may not be the healthiest of dishes, (says the Holistic Nutritionist in me) but it is Thanksgiving and not everything has to be healthy..
What did I just say that?? 80/20 rule, right?
Part of the tradition to this dish, is that my hubby cooks this one and sometimes my son will help as this is one of his favorites foods. My daughter, not so much. But if you can get kids to eat onions, that is a win-win in my books.
To make this casserole you will need 4 cups of thinly sliced onions (using a mandolin works great for this) and you saute them in butter. You want to basically sweat them down but not brown them. This is a low and slow method as my husband says..And he may actually use more butter then required. 😉
The recipe also calls for parmesan cheese. This is not the freshly grated parmesan cheese. (Do not try it with freshly grated parmesan cheese).. It is the one that comes in a container in the pasta aisle of the grocery store. Not my favorite kind of cheese but it is the only one that works for this recipe.
We usually pop this in the oven once the turkey is out and resting. Alternatively, you could make this a day ahead and just reheat before dinner..
Preheat the oven to 375 F
4 cups yellow onions, thinly sliced
5 tbsp butter
1 cup cream
2/3 cup parmesan cheese
salt and pepper
Saute onions in butter ( see note above). Once sweated down, place into a baking dish. Beat eggs and cream, salt and pepper and add to the dish. Make sure the liquid is distributed evenly. Sprinkle the top with a layer of parmesan cheese. Bake uncovered for 1/2 hr. Let sit for approximately 10 minutes before serving.
Enjoy with your turkey dinner. Would love to hear your feedback on this dish. 🙂