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Cheddar Melt Onion Boil casserole
Ingredients
- 4 large sweet onions, thinly sliced into uniform rings for even cooking
- 3 cups sharp cheddar cheese, freshly grated and divided for optimal melting
- 2 cups whole milk, brought to room temperature for smooth incorporation
- 1 cup heavy cream, at room temperature for best consistency
- 4 tablespoons unsalted butter, plus extra for greasing the baking dish
- 3 large eggs, beaten until light and fluffy
- 1 cup all-purpose flour, sifted to prevent lumps
- 2 teaspoons garlic powder for enhanced savory flavor
- 1 teaspoon dried thyme leaves for aromatic depth
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper for subtle heat
- 1 cup crushed butter crackers for the topping
Instructions
Begin by preheating your oven to 375F (190C) and position the rack in the center for even heat distribution
Generously butter a deep 9x13 inch casserole dish, ensuring all corners and sides are well coated
In a large skillet over medium heat, slowly caramelize the sliced onions in butter for 25-30 minutes until golden brown and sweet
While the onions cook, whisk together the eggs, milk, and cream in a large mixing bowl until completely combined
Gradually incorporate the flour, garlic powder, thyme, salt, pepper, and cayenne into the wet ingredients, whisking until smooth
Once the onions are caramelized, let them cool slightly before folding them into the egg mixture
Stir in two cups of the grated cheddar cheese until evenly distributed throughout the mixture
Pour the entire mixture into the prepared casserole dish, spreading it evenly with a spatula
Top with the remaining cup of cheddar cheese and crushed butter crackers
Bake for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly
Allow the casserole to rest for 15 minutes before serving to achieve the perfect texture
Kitchen Tools
- Deep 9x13 inch casserole dish for proper layering and even cooking
- Large non-stick skillet for caramelizing onions effectively
- Sharp chef's knife for uniform onion slicing
- Box grater for fresh cheese preparation
- Large mixing bowls for combining ingredients
- Whisk for smooth incorporation of wet and dry ingredients
- Measuring cups and spoons for precise portions
- Rubber spatula for scraping bowls and spreading mixture
Chef's Tips
Take your time caramelizing the onions - rushing this step will result in less flavor development
Use block cheese and grate it yourself for superior melting properties and better overall taste
Bring all cold ingredients to room temperature before starting for the smoothest possible consistency
If the top begins browning too quickly, tent with foil while continuing to bake
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Pair with a fresh arugula salad dressed with light vinaigrette for a complete meal
Serve alongside roasted green vegetables such as Brussels sprouts or asparagus
Accompany with crusty whole grain bread for soaking up the delicious sauce
Garnish with fresh herbs like chives or parsley for added color and flavor
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Yes, assemble up to 24 hours in advance and refrigerate before baking
Ensure onions are properly caramelized and excess moisture has evaporated
Yes, freeze for up to 2 months wrapped well in foil and plastic wrap
Sharp cheddar provides the best flavor, but any good melting cheese works well
The top should be golden brown and the center should be set but slightly jiggly