Caramelized Vidalia Onion Squares

Caramelized Vidalia Onion Squares are made with a quick bread batter that’s spiced with parsley or caraway seeds and topped with caramelized Vidalia onions and sour cream before baking. A great side with which to accompany meat, poultry, or seafood entrees, Caramelized Vidalia Onion Squares are even great with cheeseburgers for a change from the traditional hamburger buns!

The Recipe

Caramelized Vidalia Onion Squares
Serves 6
A quick bread topped with caramelized onions and sour cream which makes a delicious side with meats, poultry and/or seafood.
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Cook Time
20 min
Cook Time
20 min
  1. 2 cups sliced onions
  2. 2 tablespoons butter
  3. 2 tablespoons olive oil
  4. 2 cups flour
  5. 2 teaspoons baking powder
  6. 1 teaspoon salt
  7. 1/4 cup butter (or vegetable shortening)
  8. 2 tablespoons chopped parsley OR 1/2 teaspoon caraway seeds
  9. 1 cup milk
  10. 1/3 cup sour cream
  1. Preheat the oven to 425 degrees F.
  2. Cook the onions, covered in butter and olive oil until tender and lightly browned. Cool.
  3. Sift together the flour, baking powder and salt. Cut in butter (or shortening) until the mixture resembles coarse cornmeal.
  4. Add the parsley (or caraway seeds) and milk and stir until all the flour is moistened.
  5. Turn into a well-greased 8" square pan. Spread onions over the top and cover with sour cream.
  6. Bake about 20 minutes. Cut into squares and serve hot.

How to Caramelize Onions 

Caramelized onions add so much flavor to any dish to which they are added such as pizza, sandwiches and hamburgers. I still remember the first time I ate caramelized onions on a hamburger as I was so impressed with the great flavor provided by them. After enjoying that burger so much I had to learn how to make caramelized onions myself!

The process of caramelizing onions isn’t difficult but it does take time and a little patience as it can take  30 minutes or more to caramelize onions. It’s interesting that it takes 2 cups of sliced onions to make enough caramelized onions for the Caramelized Vidalia Onion Squares recipe because onions “cook down” into a lesser amount. They “sweat” and lose some of their water content while cooking.

To caramelize onions, add butter and olive oil to a skillet over medium low heat. Add some salt to your taste. Some people add a teaspoon of sugar to help the caramelization process but sugar is optional. Cover the pan for 15 to 20 minutes and allow the onions to sweat, stirring occasionally. Uncover the pan and continue to cook, stirring frequently, until onions are golden brown. I don’t allow the onions to get any darker than golden brown because they will be in the oven for 20 minutes on top of the Caramelized Vidalia Onion Squares. Caramelized onions can be stored in the refrigerator for up to one week or frozen for up to one month.

Vidalia Onions

The most praised and prized Southern onion is the Vidalia onion. Vidalia onions are mild, sweet and delicious – raw or cooked. The onions are named for the area in which they are grown, around Vidalia, Georgia. Due to the low amount of sulfur in the soil in which Vidalia onions are grown this variety is unusually sweet.

Over the years as the popularity of Vidalia onions continued to increase, local support soared also. Vidalia onions have their own annual festivals – one in Glennville, Georgia which started in 1977 and one in Vidalia, Georgia that began in 1978 – traditions that continue to this day! In 1990 Vidalia onions were named the official vegetable of the State of Georgia.

Another interesting fact is that the Piggly-Wiggly Supermarket chain was headquartered in Vidalia, Georgia. Piggly-Wiggly Supermarkets recognized the potential of the mild, sweet Vidalia onions and helped local farmers get their well-favored onions onto the supermarket shelves.

The popularity of Vidalia onions continues to grow. No longer just a “Southern thing” vidalias are available across the US and Canada today.

In conclusion, Caramelized Vidalia Onion Squares could also be used at brunch or cut into smaller squares to be offered as appetizers. Stews, chili and soups may be enhanced with a serving of delicious, savory Caramelized Vidalia Onion Squares. Make some caramelized onions and try this quick bread soon!

If you don’t have access to Vidalia Onions any other mild, sweet onion will work well in this recipe.

Remember to Savor the Flavor!


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Caramelized Vidalia Onion Squares — 14 Comments

  1. Now that looks really yummy! Thanks for sharing on the What?s for Dinner link up and don?t forget to leave a comment at the party ? Next week?s features that also leave a comment get pinned and tweeted!

  2. Hi Helen, Thanks for your comments and for hosting What’s for Dinner Link Up each week! Hope you have a great week! Blessings, Janet

  3. Hi Debbie, Vidalias are just the best! Hope you enjoy this recipe! Thanks for your comments and visit! Blessings, Janet

  4. I’m intrigued by this! I LOVE caramelized onions, so I’m definitely pinning this one to try soon! Thanks! –Ginger

  5. Hi Ginger, I hope you like this recipe! I love caramelized onions, too! Thanks for the kind comments and for pinning this recipe! Blessings, Janet

  6. I have never seen savory squares like this! I bet the caramelized onion adds such wonderful flavor – definitely want to try these. ?

  7. I can’t believe there was ever a time in my life that I didn’t eat onions! Vidalia onions are my favorite since I live in Georgia. Pinning this recipe. Thanks for sharing with us at Merry Monday. We’re pretty excited about fall and looking forward to seeing lots of fall ideas shared at the next party now that we have made it into September.

  8. Hi CJ, Hope you’re having a good week! I think caramelized onions add great flavor to any dish to which they are added! Hope you like this! Thanks for the kind comments and for stopping by! Blessings, Janet

  9. Hi Shirley, I don’t think I ate onions as a kid and I don’t like raw onions now but I love caramelized Vidalias! You’re fortunate to live close enough to get some real fresh ones! Thanks for hosting Merry Monday! Blessings, Janet

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