2pounds(2 or 3 sweet onions) such as 1015 or Vidalia, cut into slivers
1/2teaspoonkosher salt
1/2teaspoonblack pepper
Pinchcayenne
4ouncescanned diced green chiles
½cupheavy cream
4ounces(1 cup) Monterey Jack, shredded
1cupfinely crushed buttery round cracker crumbs
Instructions
Preheat the oven to 375° F.
Melt the butter in a 10-inch cast-iron skillet on medium-low heat. (If you don’t have a cast-iron skillet, use a regular skillet but also lightly grease a 2-quart baking dish.) Add the onions and while occasionally stirring, cook until softened, reduced, and just beginning to brown, about 10-12 minutes.
Turn off the heat and season with salt, black pepper, cayenne, and green chiles. Taste and adjust seasonings. Stir in the heavy cream and Monterey Jack until well combined. If using a cast-iron skillet, evenly layer the crushed crackers on top of the onions. If using a baking dish, transfer the onions to the dish before layering the crumbs on top.
Bake uncovered for 20 minutes or until lightly browned and bubbling. Serve warm.
Notes
Green chiles aren’t in season yet and are hard to find in New York, which is why I went with canned. But if you have access to fresh ones you can substitute 2 Anaheim or Hatch chiles, roasted, peeled, and diced for the canned diced green chiles.