Ingredients
- 2 Tbsp. olive oil
- 2 1/2 lb. Vidalia onions (about 2-3 large onions), sliced crosswise into 1/4-in.-thick slices and separated into rings.
- 1 tsp. minced garlic (2 garlic cloves)
- 1 tsp. dried thyme
- 1 tsp. dried parsley flakes
- 1/2 tsp. dried oregano
- 1/2 tsp. dry mustard powder
- 1/4 tsp. cayenne pepper
- 2 tsp. butter, melted
- 3/4 Cup Aleia’s Panko Original
- 4 oz. mild Cheddar cheese, shredded (about 1 Cup)
- 4 oz. smoked Gouda cheese, shredded (about 1 Cup)
- Olive oil spray
- 2-quart baking dish, about 9” x 13” x 2”
- Parchment paper
- Tinfoil
Preparation
Warm the Oven:
- Preheat oven to 350°F. Coat baking dish with olive oil spray.
- Gather your ingredients.
Season the Onions:
- Place separated onions in a large bowl. Add the olive oil. Sprinkle with thyme, parsley, garlic, oregano, dry mustard powder, and cayenne pepper; toss gently to coat.
- Arrange evenly in prepared baking dish.
Add Cheese and Bake:
- Sprinkle with Cheddar and Gouda.
- Cover with parchment paper and then aluminum foil and bake in preheated oven until onions are soft and sides are bubbly, about 40 minutes.
Prepare Breadcrumb Mixture:
- Combine breadcrumbs and melted butter. Set it aside.
Finish Baking with Panko Topping:
- Sprinkle evenly with breadcrumb mixture and bake at 350°F until breadcrumbs are golden brown, about 15 minutes.
Enjoy!
Recipe by: Aleia’s