Best 20 Onion Bake Recipes

POTATO, ONION & TOMATO BAKE

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

VIDALIA ONION BAKE

Steps:

• Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

SWEET ONION CORN BAKE

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

PARMESAN ONION BAKE

Steps:

• In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside. , In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat. , Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

CHICKEN, BACON AND CARAMELIZED ONION PASTA BAKE (COOKING FOR 2)

Steps:

• Heat oven to 425°F. In 7-inch cast-iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
• Meanwhile, cook pasta as directed on package to al dente; drain.
• In 2-quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7-inch cast-iron skillet.
• In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake 14 to 17 minutes or until bubbly and golden brown.

ONION-CHICKEN STUFFING BAKE

Steps:

• Prepare stuffing mix according to package directions; set aside. Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream and soup mix; spread over the chicken., Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE

Steps:

• Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

FRENCH ONION BAKE

Steps:

• In a large skillet, saute onions in 2 tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consomme and sherry if desired; cook and stir until thickened, about 3 minutes. , Pour into a shallow 2-qt. baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. , Bake at 350° for 10-15 minutes or until golden brown. Place bread on top of onion mixture; sprinkle with cheeses. Bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.

CRUNCHY ONION POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
• Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes or until cheese is melted and onions are golden.

SOUR CREAM & ONION POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, milk, butter, green onions, sour cream, egg yolks, salt, lemon juice and white pepper., In a small bowl, beat egg whites until stiff peaks form; fold into potato mixture. Transfer to a greased 11x7-in. baking dish; sprinkle with paprika., Bake at 350° for 45-50 minutes or until golden brown.

CRUNCHY ONION POTATO BAKE

Steps:

• 1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
• 2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
• 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.
• * Try a new cheese, like a Mexican blend, to add extra flavor.

FRENCH ONION BEEF-NOODLE BAKE

Steps:

• Heat oven to 350°F; cook and drain noodles as directed on the package.
• In a 5-quart dutch oven, melt the margarine.
• Add the beef, onions and mushrooms; cook about 30 minutes, stirring often, until beef is browned on all sides, the onions are soft and the mushrooms are browned.
• Spread the noodles in bottom of ungreased 13x9 inch glass baking dish.
• Spoon the beef mixture over the noodles.
• In the same Dutch oven, heat 2 1/2 cups of the broth to boiling. In a small bowl, mix the remaining 1/2 cup broth and flour until smooth; stir the flour mixture into the boiling broth.
• Cook, stirring constantly until thickened.
• Stir in the rosemary, salt and pepper.
• Pour over the beef mixture; stir until blended.
• Sprinkle with the croutons and cheese.
• Bake for 35 minutes.
• Tip: Be sure and give the onions enough time to caramelize. Well worth the great flavor!

SWEET ONION RICE BAKE

Steps:

• Cook rice according to package directions. , Meanwhile, preheat oven to 325°. In a large skillet, cook onions in butter over medium heat 15-20 minutes or until onions are golden brown, stirring frequently., In a large bowl, combine cheese, cream, parsley, salt, pepper, rice and onions. Transfer to a greased 13x9-in. baking dish; sprinkle with paprika. Bake 45-50 minutes or until golden brown.

CRUNCHY ONION POTATO BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray pan with non stick cooking spray.
• Heat milk, water and butter to boiling; stir in contents of both pouches of potatoes; let stand one minute.
• Stir in corn.
• Spoon half the potato mixture in pan.
• Sprinkle half each of cheese and onions; top with remaining potatoes.
• Sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes until cheese is melted.
• Enjoy !

LOW FAT FRENCH ONION CHICKEN & POTATO BAKE

Steps:

• Heat oven to 350°F
• Season both sides of chicken with garlic powder and pepper.
• Brown in pan sprayed with vegetable spray.
• Place in 8" dish and spray once again with spray.
• Cover chicken with potatoes.
• Pour soup on top, sprinkle with pepper.
• Cover and bake for 40-50 minutes till potatoes are done.

SWISS-ONION POTATO BAKE

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the hash browns, cheese, salt, pepper and onion mixture., Transfer to a greased 13x9-in. baking dish. In a small bowl, whisk eggs and milk; pour over potato mixture., Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Sprinkle with parsley if desired.

GNOCCHI BAKE WITH PANCETTA AND RED ONION

Steps:

• Preheat the oven to 350°F / 180°C.
• Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
• Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
• Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
• Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.
• Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).
• Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.
• Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.
• Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.
• Serve hot and enjoy!

SWEET ONION BAKE

Steps:

• Melt 4 T. butter in a skillet.
• Add the onions and saute' for about 20 minutes, or until golden brown.
• Place half of the onions in a 8X8 Baking dish that has been sprayed with cooking spray.
• Sprinkle with half of the cheese and 1/4 cup cracker crumbs.
• Top with remaining onions and cheese.
• Whisk eggs and next three ingredients and pour over onion mixture.
• Melt remaining 2 T. butter and add the remaining 1/2 cup cracker crumbs.
• Cook over medium heat, stirring often, until crumbs are lightly browned.
• Sprinkle crumbs evenly over the onion mixture and bake in a preheated 350 degree oven for about 20 minutes, or until lightly browned and set.

PEARL ONION MUSHROOM BAKE

Steps:

• In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside. , In a large skillet, saute mushrooms in 4 tablespoons butter and lemon juice until tender. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions. , Melt remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375° for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. , To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

SWEET ONION-CORN BAKE

Steps:

• Spray 13x9 inch oven dish with non-stick spray. Melt butter or margarine in a large skillet, saute onions over low heat until tender, stirring occaisonally. In one medium bowl, combine sour cream, milk, dill and salt until well blended. Stir in 2 cups of the colby cheese. Stir into onion mixture and set aside from heat. Preheat oven to 350 degrees. In another bowl combine eggs, creamed corn, corn muffin mix and chili powder until blended. Spread into the bottom of the baking dish. Top with onion mixture. Sprinkle with remaining cheese. Bake uncovered for 45-50 minutes or until eggs are set and the top is lightly browned. Let stand 10 minutes before serving.