Scalloped Vidalia Onions

Scalloped Vidalia Onions 

 Serves 4-6 

1 Tbsp olive oil

½ c plus 1 Tbsp butter, divided 

3 large Vidalia onions, sliced 

3/4 tsp salt, plus more to taste 

1 tsp black pepper, plus more to taste 

1 tsp Worcestershire sauce 

½ tsp paprika 

1/4 c AP flour 

2 c milk 

8 oz shredded Swiss cheese 

1 c panko breadcrumbs 

Chopped parsley, as desired for garnish 

Heat a large skillet over medium-high heat. Drizzle with olive oil and melt 1 Tbsp butter. Add onions and season with salt and pepper to taste. Cook and stir until onions become translucent but still firm. Place onions in an ungreased 9x13 baking dish. Preheat oven to 350̊. In a small saucepan, melt 1/4 c butter over medium heat. Whisk in Worcestershire sauce, 3/4 tsp salt, paprika, and ½ tsp pepper until smooth. Gradually whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cover and stir 2 minutes until thickened. Remove from heat and stir in cheese until melted. Pour mixture over onions; toss to coat. Top with breadcrumbs. Melt remaining 1/4 c butter; drizzle over the breadcrumbs. Bake, uncovered, 30-35 minutes, or until golden brown. Sprinkle with chopped parsley, as desired, for garnish. Serve warm.