This AIP/ paleo squash casserole will remind you of family holiday feasts without a hint…
Family Favorites – Memommie’s Onion Casserole
|(my dad, my grandmother & my dad’s cousin and aunt)|
What’s your favorite kitchen item? Is it a gadget or a tool or a pot or a dish? I hope you have something special that every time you use it you’re transported back to another time and place and flooded with memories. For me, that item is a small orange dutch oven that belonged to my grandmother. She had a whole set of them, but this was the only one I was able to bring home in my suitcase. Those suckers are heavy.
That taste memory was all I needed to begin the process of recreating Memommie’s Onion Casserole, and there is no doubt this will be on my Thanksgiving Table this year.
– 2 T beef fat or lard
– 2 medium- large yellow onions (Vidalia if you can get them) – sliced thinly
– 1/2 t sea salt
– 3 T toasted coconut
– pre- heat over to 350F
– heat the fat in a heavy bottomed pan
– add the onions and salt
– cook over a low to medium heat for about 15-20 minutes. You want the liquid to cook out and the onions to soften and release their sugars, but don’t want them to brown.
– transfer to a small baking dish
– top with toasted coconut – to toast coconut, heat it in a dry skillet over a medium heat until it browns
– bake at 350F for 20-25 minutes until the dish is bubbly and the coconut has gotten crunchy
Check it out for more yummy AIP dishes.