ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Oh, wow!

Misc.
Rhonda, this sounds wonderful! I'm one of those people that could eat cooked onions all day long (don't care for them raw, though....) so this casserole is a great idea.

I think most people consider onions more as a "condiment" or a "seasoning", but I see no reason why you can't eat them as a regular vegetable dish. Thanks so much for the recipe!
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Tonight's Dinner At My House - Vidalia Onion Casserole
  Rhonda, Ms.
2 Oh, wow!
  Norma in Fla.
3 Thank You: Thank you Norma!
  Rhonda, Ms.
4 Thank You: Thanks for the great recipe Rhonda!
  Carol,IL
5 Thank You: Your welcome Carol!
  Rhonda, Ms.
6 Rhonda, could you please tell what
  Lynda, New Zealand
7 Hi Lynda..Hope this helps....
  Rhonda, Ms.
8 Vidalia Onions...
  JimC, Oakley, CA
9 Just Yummy!!! (nt)
  Gina, Fla
10 ISO: Vidalia Onions
  Myron, Lake Forest, CA
11 Recipe(tried): Onion Rings in Beer Batter
  JimC, Oakley, CA
ADVERTISEMENT
Random Recipes
  • Barefoot Contessa Chicken Chili
  • CHICKEN CHILI "We had been making traditional chili at Barefoot Contessa for almost 20 years. I decided to update it with chicken to make it lighter, and it's even more popular than our regular chili." 8 cups chopped...
  • Salsa Mac-N-Cheese
  • This recipe I obtained from a Amish recipe cookbook that my friend brought home from their work's hospital giftshop...I believe it is to be made in a large, cast-iron dutch pot, because my 10-inch skillet ultimately woul...
  • Pickled Sweet Green Tomatoes
  • Hi Dorothy, Since you are from Texas , this is probably what you want. Greatest thing since sliced bread. Enjoy, Ernie PICKLED SWEET GREEN TOMATOES 10 to 11 pounds green tomatoes (16 cups sliced) 2 cups sliced onions...
ADVERTISEMENT
  • Bluebird (chicken breasts with blue cheese sauce)
  • BLUEBIRD 4 boneless, skinless chicken breasts 5 tbsp butter, divided use 5 tbsp flour, divided use 1 1/2 cups milk 4 oz blue cheese, divided use 1 tbsp fresh chervil or your favorite herb 1 tsp cracked white pepperc...
  • Herbed Collard Greens
  • HERBED COLLARD GREENS 2 pounds fresh collard greens 3 slices salt pork 1/2 cup boiling water 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 teaspoon oregano Wash young, tender collards carefully. Cut off root...
  • Hot Chicken Salad Almond Casserole
  • HOT CHICKEN SALAD ALMOND CASSEROLE 3 cups cooked and cubed chicken 1 cup chopped celery 1 cup chopped onion 1 cup light mayonnaise 1 (10 3/4 -oz.) can condensed cream of chicken soup 1/4 cup slivered toasted almonds 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Oh, wow!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!