Brenda Gantt’s Onion Casserole Recipe

Onions are one of my favorite vegetables, and I was so excited when a friend gifted me a huge basket of freshly picked onions. I wanted to showcase their sweet flavor in a recipe that the whole family would love, but avoid any tears from my kids over onions in their meal, that’s when I remembered a delicious onion casserole that was shared by a lovely lady named Brenda Gantt. It’s her famous onion casserole, and it’s become a beloved dish that everyone adores.

Even folks who don’t normally like onions end up loving this Brenda Gantt’s Onion Casserole recipe. The combination of the sweet, caramelized onions, tangy sour cream, salty Parmesan, and crispy cracker topping is absolutely heavenly.

It’s so quick and easy to throw together with just a few simple ingredients. Y’all stick with me and we’ll make this sensational casserole together!

Ingredients

• 4 large onions (or adjust according to your preference)
• 1/2 stick butter
• 1/2 cup sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded cheddar cheese, for topping
• 1 sleeve round buttery crackers like Ritz, crushed for topping
• Salt and pepper to taste

Kitchen Tools

• Cutting Board
• Knife
• Pan
• Casserole Dish
• Oven
• Measuring Cup
• Spatula or Spoon
• Bowl

How To Make Brenda Gantt’s Onion Casserole

Step 1: Prep Onions

Cut off both ends of the onions and cut them in half. Slice the onions into half moons, about 1/4 inch thick.

Step 2: Sauté Onions

In a pan, melt 1/2 stick of butter. Sauté the onions until tender and slightly browned. Add salt and pepper to taste.

Step 3: Mix Sour Cream

In a bowl, mix the sautéed onions with 1/2 cup of sour cream.

Step 4: Prepare Casserole Dish

Transfer the onion mixture into a casserole dish.

Step 5: Add Parmesan Cheese

Sprinkle Parmesan cheese over the onion mixture. Adjust the quantity based on the number of onions used.

Step 6: Top with Cheddar Cheese

Sprinkle a modest amount of cheddar cheese over the dish.

Step 7: Cracker Topping

Crush round crackers and spread them over the casserole for a crunchy topping.

Step 8: Bake

Preheat the oven to 350 degrees Fahrenheit. Bake the casserole until you see bubbles forming, and the top is slightly browned. Once baked, let it cool for a few minutes before serving.

Notes

• Use any variety of onion you prefer – yellow, white or even sweet onions all work well. The deeper the flavor, the better!
• If your eyes tend to water when cutting onions, chill them for 30 minutes beforehand or wear contacts to minimize irritation. You can also run your knife under cold water frequently.
• The original recipe calls for Ritz crackers on top, but any small, round butter crackers like oyster crackers work too.
• You can assemble this casserole up to a day in advance and refrigerate until ready to bake. Allow a little extra baking time if putting a cold casserole straight into the oven.

Perfect Pairing Tips

Brenda recommends serving this versatile onion casserole alongside fresh green beans and ham. Here are some other tasty pairings:

• A crisp green salad with balsamic vinaigrette
• Skillet cornbread or buttery rolls to mop up the creamy sauce
• Roasted asparagus or Brussels sprouts
• Mashed or baked potatoes – the onions and potatoes are a perfect match
• For a heartier meal, baked chicken, pork chops or meatloaf
• A classically Southern meal of fried chicken, mac and cheese, field peas and biscuits

Storage and Reheating Tips

To store leftovers: Allow the casserole to come to room temperature before covering tightly with plastic wrap or aluminum foil. Refrigerate for up 3-4 days. You can also pack measured out individual portions into freezer-safe containers or resealable plastic bags. It will keep for 2-3 months in the freezer.

To reheat: Thaw frozen portions overnight in the refrigerator before reheating. For refrigerated or frozen casseroles, bake at 350°F, loosely covered with foil, until heated through, 15-25 minutes. Check frequently and add time as needed.

You can also reheat individual portions in the microwave. Cover with a paper towel to prevent splattering and microwave in 30 second intervals until hot, 1-2 minutes. The cracker topping may lose its crunch, but it will still taste delicious!

Frequently Asked Questions

Here are some common FAQs about this recipe:

Can I prep this casserole in advance?

Yes! Once assembled, you can refrigerate overnight before baking. Add 5-10 extra minutes to the bake time.

Can I substitute cream cheese for the sour cream?

Go right ahead! Make sure it’s softened to room temperature or the cream cheese blend in smoothly.

What kind of onions work best?

Any variety works well, so use what you have on hand. We recommend yellow, white or sweet onions for maximum flavor.

What if I want to use onion soup mix instead of fresh onions?

While quick and convenient, dried soup mixes lack the sweet, tender bites of caramelized fresh onions. We don’t recommend substituting for best texture and taste.

What do I do if the top browns too quickly?

If your cracker topping or cheese layer seem to brown too fast, loosely tent foil over the top and reduce oven temperature 25 degrees. Check frequently until done.

Conclusion

Brenda Gantt’s Onion Casserole is the ultimate comforting bake to feed a crowd. It comes together easily with simple pantry ingredients.

Caramelized onions mixed with tangy sour cream create an incredible flavor base for the cheeses and crispy cracker topping. The result is a rich and decadent casserole with the sweetness of onions balanced by the savory Parmesan and cheddar.

This dish has become a new family favorite that I know I’ll be making for years to come. It’s easy enough for a busy weeknight but special enough to bring to a potluck or holiday dinner. Even onion haters end up loving this easy one-pan wonder!

I hope you’ll give this recipe a try soon and that it brings your family as much joy around the dinner table as it has mine.