Last week I wrote about Vidalia onions from Georgia that were being sold by the El Zagel Shrine members of Fargo, they arrived the next day! Thank you Virgil. The onion relish in last week’s column was awesome. Raw onions have more health benefits than the cooked onions by raising the good HDL levels and thinning the blood, they also aid in combating heart disease.

I made the onion casserole this past week and it was something that I will make for company and holiday meals. These onions are sweet and very mild. I noticed that they have been in the grocery stores and will be in season for a few months. They keep for about a month or so in the refrigerator; the directions on the bag of onions that I purchased instruct you to wrap them individually in paper towels and store in the vegetable crisper in the refrigerator. Next week, I will share another recipe with onions.

4 or 5 Large Vidalia onions or sweet onions, sliced 1/4 inch thick

1/4 Cup butter

1/4 Cup sour cream

3/4 Cup grated Parmesan cheese

10 Butter flavored crackers, crushed (Ritz or Town House)

In a large pan, sauté onions in butter until transparent. Remove from heat and add sour cream, stirring well. Spoon half the onions in a greased one quart oven proof dish. Sprinkle with cheese and top with the remaining onions. Cover the top with crushed crackers. Bake uncovered for 20-25 minutes at 350 degrees until brown and bubbly.