Hi Miss Cindy. Im from Denmark and i just"fell over" your video :-) I just harvested my onions the other day. And i have a lot!! So your recipe was absolutly ment for me :-)And it looks delicius :-)!!! Thank you :-) !!
I love caramelized onions. I usually prepare about 6. Peel, slice, place in a pot with about 1 tablespoon of olive oil per onion. (Don't add salt yet. ) Cook, covered, over very low heat . They lose their water, keep cooking, but tip the lid so it starts to evaporate. Continue cooking over low heat, stir rarely/occasionally until water is gone. Once water is gone, watch carefully for them to turn dark golden and get sticky. This takes a while, you dont want them to burn or scorch. They look like a jam. Salt to taste when they are nearly done. These are good enough to give for gifts, in tiny jars.
In England, this is just called cheesy onion, and we have it as a snack. I am not sure where "casserole" comes into it, but different cultures, different phrases!
Miss Cindy hello from Riceville TN listen to country singer Sammy Kershaw he has a song called Vidalia that's how we pronounce it here in southeast TN great recipe new subscriber here
Just made this a few weeks ago. It was really good, but between the fat in the cheese and the butter, it was quite “greasy.” Next time, I likely will only use some butter to grease the pan before I put the onions in. I also grated fresh cheese in order to avoid the cellulose used in pre-grated or pre-sliced cheeses. The cellulose is used to keep the pregrated cheese from clumping.
I was thinking a bechamel poured over the onions with a bread crumb topping. I’ll have to try that.
Maybe pouring heavy cream too🤤
That would be better, actually.
Yum!
Hi Miss Cindy. Im from Denmark and i just"fell over" your video :-) I just harvested my onions the other day. And i have a lot!! So your recipe was absolutly ment for me :-)And it looks delicius :-)!!! Thank you :-) !!
Wow. This sounds delicious. Can't wait to try it. Thanks
I could eat the whole casserole. I adore baked onions.
I’m impressed you didn’t cry right through that 😭. Looks delicious ❤
Yummy 🥰🥰
Onion pie is amazing... made in pie shell with Swiss cheese & herbs.
I bet that is delicious !
Down here in south Mississippi we say vie-dale-ya
This would be a great side dish to bring at the holidays, easy and delicious 😋.
French onion soup would be awesome too!
This looks wonderful. I'm going to have to make it.
Thank You Miss Cindy ⭐ I’m going to try this side dish! Just found your channel 💫
I love caramelized onions. I usually prepare about 6. Peel, slice, place in a pot with about 1 tablespoon of olive oil per onion. (Don't add salt yet. ) Cook, covered, over very low heat . They lose their water, keep cooking, but tip the lid so it starts to evaporate. Continue cooking over low heat, stir rarely/occasionally until water is gone. Once water is gone, watch carefully for them to turn dark golden and get sticky. This takes a while, you dont want them to burn or scorch. They look like a jam. Salt to taste when they are nearly done. These are good enough to give for gifts, in tiny jars.
What kind of onions?
@@arlenestanton9955 I like yellow, sweet, or Vidalias. All 3 work well.
Very well presented and looks delicious. 🤩
Newbie here! Love onions!!!
Looks delicious!!
It's vi-day-lya.
I'm from Georgia. It's pronounced VI - DAY - YUH. The first syllable should rhyme with "sky".
In England, this is just called cheesy onion, and we have it as a snack. I am not sure where "casserole" comes into it, but different cultures, different phrases!
Yummmmmm😋
Miss Cindy hello from Riceville TN listen to country singer Sammy Kershaw he has a song called Vidalia that's how we pronounce it here in southeast TN great recipe new subscriber here
😊 New Subscriber because you're sweet...like the onion 😊🌷
❤❤❤ 🌰
I don't know how they say it in Georgia, but in Mississippi we have a long I at the beginning. VIdalia.
I might try these.
Vie-dayl-ya
Looks good!!!
Just made this a few weeks ago. It was really good, but between the fat in the cheese and the butter, it was quite “greasy.” Next time, I likely will only use some butter to grease the pan before I put the onions in. I also grated fresh cheese in order to avoid the cellulose used in pre-grated or pre-sliced cheeses. The cellulose is used to keep the pregrated cheese from clumping.
Looks good
New Subscriber 🎉
I like your attitude
You are adorable! New subscriber! Shout out from Utah!
I could think of some canned tuna, mixed in with that. But: pretty good idea, I think.
Crushing Hars..😍😍
Vie-dail-yuh
Great😊
Ich werde das mache aber mit Salami oder Schinken statt Käse.
I would add a can of Cream of Onion soup to that too.
Add some crispy bacon
Vi-DELL-ya
Gross