Serves 8 to 10
INGREDIENTS
¼ pound (about 1 cup) bacon, sliced
2 pounds baby Vidalia onions, green tops cut off and reserved
¼ stick unsalted butter
4-5 sprigs whole thyme, plus more for garnish
3 tablespoons heavy cream
Salt
Freshly ground black pepper
1 cup freshly grated Parmesan cheese
36 whole wheat Ritz crackers, blended in a food processor
METHOD
Preheat the oven to 350 degrees F.
Cook the bacon in a large saute pan over medium-low heat until it renders and is crispy. Drain the bacon on paper towels and then crumble.
Slice the baby Vidalias in half lengthwise and slice into half-moons. Place in the pan with the bacon fat, add the butter, thyme, and cream, and saute until limp, but not brown. Season with salt and pepper to taste. Remove thyme sprigs and discard.
In a casserole dish, layer half of the onions, crumbled bacon, cheese, and the cracker crumbs. Repeat layers. Bake for 20 minutes, or until lightly browned. Garnish with sliced reserved green tops and fresh thyme sprigs.
Recipes excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Chef Suzanne Vizethann. Photographs by Kelly Berry. Reprinted by permission of Gibbs Smith Books.
This original article first appeared in the SUMMEr 2025 issue of City Style and Living Magazine.
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