This AIP/ paleo squash casserole will remind you of family holiday feasts without a hint…
Family Favorites – Memommie’s Onion Casserole
This onion casserole is the perfect addition to all your family feasts and screams fall favorite comfort food with savory onions and a crunchy topping.
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.
It’s Casserole Time…
- 2 TBSP lard or coconut oil
- 2 medium- large yellow onions (Vidalia if you can get them) - sliced thinly
- ½ tsp sea salt
- 3 TBSP toasted coconut
- pre- heat oven 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
This recipe is shared on this week’s AIP Recipe Roundtable.
Check it out for more yummy AIP dishes.