Tennessee Onions Recipe
A rich, savory casserole of sweet onions layered with melted cheeses and subtle spice, baked to golden perfection. Ideal as a comforting side dish for gatherings.
Ingredients
- 4 ounces smoked Gouda or cheddar cheese shredded (about 1 cup), divided
- 4 tablespoons 1/2 stick unsalted butter, diced
- 1 1/2 teaspoons kosher salt
- Cooking spray
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons finely chopped fresh parsley leaves for garnish (optional)
- 3 pounds Vidalia or other sweet onions about 4 large, sliced into 1/4-inch-thick rounds
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 4 ounces mild cheddar cheese shredded (about 1 cup), divided
- 1 1/4 ounces grated Parmesan cheese about 1/3 cup store-bought grated
Instructions
- Preheat the oven to 350ºF and lightly grease a 9x13-inch baking dish with cooking spray. Separate the onion slices into rings and place them in a large bowl. Season with kosher salt, dry mustard powder, garlic powder, smoked paprika, and optional cayenne pepper, then toss thoroughly to coat the onions.
- Layer half the onion mixture evenly in the prepared baking dish. Distribute half of the shredded mild cheddar and half of the shredded smoked Gouda evenly over the onions.
- Repeat the process by layering the remaining onion rings, followed by the rest of the cheddar and Gouda cheeses. Evenly sprinkle the grated Parmesan across the top, then scatter the diced butter pieces over the surface.
- Cover the dish tightly with aluminum foil and bake for approximately 45 minutes, or until the onions have softened and the casserole is bubbling. Remove the foil and continue baking uncovered for an additional 30 minutes, or until the top is golden and the cheese is melted and browned in spots.
- If using, garnish with chopped parsley before serving.
Notes
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days, though the dish is best enjoyed fresh from the oven.