35 minutes
This Southern delight featuring the sweetness of Vidalia onions is about to become a nationwide favorite.
Vidalia Onions, finely chopped
cups
Sharp Cheddar Cheese, shredded
0 oz
cups
American Cheese, chopped
0 oz
Scallion Greens, thinly sliced
cups
1. Preheat Prep
Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position.
2. Mix & Assemble
In a mixing bowl, combine the finely chopped Vidalia onions, shredded sharp cheddar cheese, mayonnaise, and chopped American cheese with 2 tablespoons of the sliced scallion greens. Transfer the onion mixture into a 1-quart casserole dish, spreading it evenly.
3. Bake to Perfection
Place the casserole dish in the oven and bake for approximately 25 minutes, or until the top turns a golden brown and the dip is bubbling with cheesy goodness.
4. Cool & Garnish
Remove the casserole dish from the oven and allow it to cool for about 10 minutes. Sprinkle the remaining 2 tablespoons of sliced scallion greens over the baked dip for a fresh, colorful finish.
Take your time to caramelize the onions properly over low heat until they are a deep golden brown, enhancing the dish's sweetness and depth of flavor.
Choose firm Vidalia onions with smooth skin, avoiding those that show signs of sprouting. In absence of Vidalia, opt for other sweet onions like Walla Walla or Maui.
Grate your own high-quality Gruyère cheese for better meltability and flavor, avoiding pre-shredded varieties with anti-caking agents.
Preheat your oven and use an oven thermometer to ensure consistent temperature for even baking and a golden-brown top.
Toast Panko breadcrumbs before combining with parsley and olive oil for a nuttier, crispier topping.
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