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Scalloped Vidalia® Onions


  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 3 large Bland Farms® Vidalia® Onions, sliced
  • Salt and pepper, to taste
  • 1/2 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. pepper
  • 2 cups milk
  • 8 oz. shredded Swiss cheese
  • 1 cup panko breadcrumbs


  1. Heat a large skillet over medium-high heat. Drizzle with oil and add butter to melt. Add onions and season with salt and pepper to taste; cook and stir until onions become translucent, but still firm. Place onions in an ungreased 13-in. x 9-in. baking dish.
  2. Preheat oven to 350°F. In a small saucepan melt 1/4 cup of the butter over medium heat. Whisk in flour, Worcestershire sauce, salt, paprika and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Pour over onions; toss to coat. Top with breadcrumbs. Melt remaining ¼ cup butter; drizzle over the top. Bake, uncovered, 30 to 35 minutes or until golden brown. Serve warm.