Renee Lawless - Onion Viennese
A cheesy onion cracker casserole that will warm you from the inside out.


  • 2 pounds medium size Bermuda/Spanish or brown onions, brown onions (4 medium-large)
  • ½ cup chopped celery
  • 2 tbsp cooking sherry
  • ¼ cup pimentos chopped
  • 1 cup chopped mushrooms
  • 1/8 pound of butter (~4 tablespoons)
  • 2 tbsp, heaping, flour
  • ½ cup cream
  • 1 cup milk
  • 2 sleeves of saltine crackers
  • 1 tsp – tbsp paprika (can add as much as you want)
  • 4 – 6 cups cheddar cheese


1. Peel onions and quarter. If they’re large, cut them into eighths. Cover with cold water and bring to a boil. Drain juice and add celery, sherry, pimentos and mushrooms.

2. Melt 1/8 pound butter in a saucepan and slowly blend in tbsp ( heaping) flour. Add cream and milk slowly and cook over medium heat with mixture thickening. Combine cream sauce & onion mixture.

3. Put a layer of mixture on bottom of buttered 2.5 or 3 quart casserole dish. Sprinkle crushed cracker crumbs over top, dot liberally with cheddar cheese. Continue to build up casserole dish with additional layers. Sprinkle top with paprika. Bake for 1 hour at 325* . Lid on for half 30 min. Time/off 30 min.

Get more from this episode >>