This delicious Vidalia Onion Gratin uses sweet-as-sugar onions and rich Gruyere cheese in a Southern-style gratin ideal for pairing with either beef, pork, or chicken.
One of my—and probably your—favorite things about summer is the abundance of fresh vegetables in the stores and roadside markets. And one of my all-time favorites is Georgia’s own Vidalia onions.
Vidalias are so sweet and delicious that sometimes I just slice one, add a little salt and pepper, and enjoy it just like that. Nothing else necessary.
They’re perfect to add to salads, to top a hamburger, or to cook in a cheesy gratin like this one. The tender sweetness of Vidalia onions and the creamy richness of Gruyere cheese in this recipe create a dish that your family and guests will rave about!
Try my Vidalia Onion Gratin the next time you put some steaks or pork chops on the grill. You’re gonna love it!
Recipe Snapshot
Cuisine: American, Southern
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 8
Primary Ingredient(s): Vidalia onions, Gruyere cheese, croutons
Skill Level: Easy
What You’ll Like About This Recipe
- Vidalia onions are naturally sweet and caramelize beautifully when baked.
- The Gruyere adds a rich, nutty flavor that complements the onions.
- Simple steps make this perfect for just about any occasion.
- You can serve it alongside most proteins or as a standalone vegetarian dish if you leave out the Worcestershire sauce.
WHAT PEOPLE ARE SAYING …
“This is awesome for a side, or to top a salad. YUM!”
— Michelle
Ingredient Notes
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- Vidalia Onions — Vidalia onions are one of Georgia’s best known agricultural products. They’re grown in a small region of the state and are known for their mild, sweet flavor. If you can’t source Vidalias, you can substitute with Walla Walla onions or any relatively sweet onion. The flavor won’t be an exact match, but it’ll be good anyway
- Olive Oil — Any olive oil you have on hand is fine. I often use Bertolli because it’s easy to find and not so expensive.
- Gruyere Cheese — If you’re not familiar with Gruyere, it’s a semi-hard cheese with a slightly nutty flavor and it melts beautifully. It can, however, be a bit on the expensive side. If it’s outside your budget, try substituting with a less expensive Swiss cheese.
- Croutons — You can make your own croutons, or use purchased ones. Look for them alongside the salad dressings in your grocery store.
- Worcestershire Sauce — Worcestershire adds a deep savory flavor to the gratin. If you’d like to keep the recipe strictly vegetarian, you can eliminate it or use soy sauce in its place.
- Parsley – If you don’t have fresh parsley on hand, use a teaspoon of dried parsley instead.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Vidalia Onion Gratin
- Preheat the oven to 425 degrees.
- Spray a large, shallow baking dish with cooking spray.
- Separate the onions into individual rings and place them in the baking dish.
- Drizzle the Worcestershire sauce, olive oil, water, salt, and pepper over the onions in the baking dish, then toss lightly so that the onions are nicely coated with the mixture.
- Cover the pan with foil and place it in the preheated oven. Bake until the onions are just tender, about 25 minutes.
- While the onions are baking, combine the remaining ingredients in a medium bowl and toss together.
- When onions are tender, remove the pan from the oven and sprinkle the crouton mixture over the top.
- Return the uncovered pan to the oven and bake for an additional 5 minutes or until the cheese has melted.
Recipe Variations
- Make it vegetarian by substituting some vegetable broth or soy sauce for the Worcestershire.
- Toss in 3 or 4 slices of cooked bacon because, why not?
- Add fresh herbs like fresh thyme or rosemary.
How I Serve
Serve this gratin piping hot alongside grilled steak or pork chops or with roasted chicken. For a vegetarian option, pair with a fresh garden salad and crusty bread to soak up the savory juices.
How I Store the Leftovers
Any leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until warmed through and the cheese melts again.
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Questions About Vidalia Onion Gratin
Yes, you can! If you can’t get Vidalia (or Walla Walla) onions, you can substitute either yellow or red onions in the gratin (I don’t recommend white onions as they have a much stronger taste). The flavor won’t be an exact match, but it will be really tasty!
I don’t recommend freezing this recipe because it will change the texture. It is best enjoyed fresh or reheated.
The word “gratin” is a French culinary term that generally refers to any dish that has a topping of cheese mixed with bread crumbs and butter, which is baked or broiled until the topping is browned.
Recipe
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Vidalia Onion Gratin
Ingredients
- Cooking spray
- 2 large Vidalia onions sliced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- ¼ cup water
- Salt and pepper to taste
- 1 cup croutons purchased or homemade
- ½ cup grated gruyere cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees.
- Spray a large, shallow baking dish with cooking spray.
- Separate the onions into individual rings and place them in the baking dish.
- Drizzle the Worcestershire sauce, olive oil, water, salt, and pepper over the onions in the baking dish, then toss lightly so that the onions are nicely coated with the mixture.
- Cover the pan with foil and place in the preheated oven. Bake until the onions are just tender – about 25 minutes.
- While the onions are baking, combine the remaining ingredients in a medium bowl and toss together.
- When onions are tender, remove the pan from the oven and sprinkle the crouton mixture over the top.
- Return the uncovered pan to the oven and bake for an additional 5 minutes or until the cheese has melted.
Notes
- If Vidalia onions aren’t available, you can substitute with Walla Walla onions or any relatively sweet onion such as yellow or red onions.
- Substitute 1 teaspoon dried parsley for the fresh if needed.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 21, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Can you use another kind of cheee
Sure! Any Swiss would be great. Probably even a good cheddar would work as well.
What a great idea! Vidalla onions have such a gorgeous flavor, they would make a wonderful side dish:-) Hugs, Terra
I love baked onions! In fact I bake onions instead of sauteing them, I think it’s a much simpler way to get caramelized onions and the taste is almost the same. And then I freeze them. And now it so happens that I have some frozen caramelized onions ready :-). So this gratin came to me at just the right moment!
I love sweet onions… this gratin looks fantastic!
I’m so sorry you aren’t feeling well. I had pneumonia for the first time last fall, and it was indeed horrible.
I love the idea of an onion gratin. I’ve been branching out myself lately, brainstorming all the different vegetables that I can prepare in this form. So tasty – and of course, the gruyere cheese is an excellent touch!
I love gratins, too. I am cheese just makes anything better, doesn’t it?
Very sad to read that you are ill. Onions are healthy – you’ll get better soon :) I have never tasted a Vidalia onion in my life and there are of course none where I live in Europe but I did make peach icecream the other day and I will definitely do it again.
I am so sorry that you are sick. I have always heard that onions are supposed to be a “purge” for anything that ails the body. Eat lots of this, get well, and feel better soon.
Love you.
Miss P
Thanks. I’m pretty miserable right now but I’m hopeful that it will pass soon :-)
Feeling better?
Miss P
Starting to think I might actually live :-)
this is awesome for a side, or top a salad :) YUM!
What a great way to use our favorite onion! And since we’re so close to Vidalia, we always get lots this time of year. Can’t wait to make this for the family!
Hope you enjoy it, Joan. It’s a great all-purpose side dish but really outstanding with grilled meats.