Apple-Onion Casserole with Cinnamon

Apple-onion Casserole With Cinnamon

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Marsha Gardner


When visiting our granddaughter at the University of Michigan we ate a several home-style food restaurants. This casserole was featured at one. Vanessa asked if I could make it at home. The owner was kind enough to give me the recipe.

I think Vanessa took us there just to get the recipe. Now I make it for her when she is on break from school.


★★★★★ 1 vote

1 Hr


  • 1 stick
  • 2 large
    onions, sliced into 1/4 inch slices, separated into rings
  • 6 large
    cooking apples, such as northern spy or golden delicous, peeled, cored and sliced 1/4 inch thick
  • 2 Tbsp
  • 2 tsp
    cinnamon, ground
  • ·
    kosher salt and freshly ground black pepper to taste
  • 30
    round buttery crackers, finely crushed
  • 1 c
    apple cider or apple juice

How to Make Apple-Onion Casserole with Cinnamon


  1. Preheat oven to 325-degrees.

    In a large skillet, melt 2 tablespoons of butter over medium-low heat.
  2. Add onions and saute` until golden, about 10 minutes, stirring occasionally.
  3. Remove onions with a slotted spoon and set aside. In the same skillet melt 3 tablespoons of butter over medium-low heat. Add apples and cook until golden, about 12-15 minutes, stirring occasionally.
  4. Butter a 1 1/2 quart casserol dish and spread half of the apples over the bottom. Top with half of the onions; sprinkle with 1 tablespoon sugar, 1 teaspoon cinnamon, salt and pepper to taste, and half of the cracker crumbs. Repeat layers.
  5. Pour apple cider over the top and dot with the remaining 3 tablespoons of butter.
  6. Bake, uncovered, until casserole is bubbling up in the center, about 1 hour.

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