Sweet Onion Deep Dish

Wow, this is simply the best. I love Vidalia onions and that is what I used in this recipe. This was cheesy, creamy, with a little sweet and savory taste combination. My husband and I really enjoyed this one. Thanks Miss Annie.

I taste tested prior to putting in the oven, so I had to do a review before it is even baked. If it tastes better after being baked, it will have to go to 5 stars. I cut the recipe in half, used Texas 1015's cause I am from TX, sprayed a 1 1/2 quart casserole dish and popped it in the oven. Can't wait! Thanks for the recipe!

This was a hit at my 4th of July BBQ!! Even my friend who doesn't like to eat onions had seconds. I made this exactly as posted (except for using black pepper in place of the white) and would not change a thing.

I bought a big bag of sweet onions, and was looking for a way to use them when I came across this recipe. I changed a few things due to certain dietary restrictions. I used olive oil( in place of the butter), brown rice, and omitted the parsley (as I didn't have it on hand). I used 1/2 cup of 2 % milk, 1/4 cup parmesan, and 1/4 cup mozzerella(in place of the half & half and swiss). I also used a good amount of Hungarian paprika. I tasted it right before I was going to put it in the oven, and promptly turned the oven off . . . it was so good just like that, I didn't even bother baking it (I did fully carmelize the onions in the pan though). Outstanding recipe. I will definitely be making this again. Next time, I may even reduce the amount of olive oil I used, as there was an abundance of it!

I made this last night while a few of our friends were over, and got a couple strange looks when the only thing they saw cooking was rice and onions. haha. With such a simple dish, you wouldn't guess how great the flavor is. I used Vidalia onions. Didn't really measure anything out, but I think I could have used a bit more onion. Next time I know its going to be even better! Thanks for this great recipe!!