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Cheesy Tennessee onions bring sweet Vidalia onions together with a decadent mix of cheeses and spices, baked until bubbling and golden. Whether served alongside barbecue, piled atop a juicy burger, or as a crowd-pleasing side for grilled meats, this dish delivers big flavor with little effort. It’s comfort food at its best—easy to make and impossible to resist!
Pair these Tennessee onions with these Carolina pulled pork sandwiches and creamy Southern colelsaw for an epic Southern meal!
Introduction
This simple, cheesy casserole is everything you want in a side: rich, savory, and so easy to throw together. Whether you’re hosting a holiday meal or bringing something special to a potluck, Tennessee Onions always steal the show.
The last time I baked these cheesy gems of deliciousness, we used them for a burger and game night at our house. The onions got all caramelized and gooey, with the perfect mix of savory, cheesy goodness, and we piled them high on top of our burgers. Talk about an upgrade!
Ingredients
These ingredients may seem simple, but trust me, they’re like a dream team in the kitchen—each one pulling its weight. Here’s the key ingredients that you’ll need to whip up this mouthwatering dish.
- Sweet Onions: I recommend using a sweet variety, such as Vidalia, Walla Walla, or Maui. Look for large, firm onions with smooth skins. A good, sweet onion will be large, firm, and free of bruising, with a smooth, unblemished skin. Give it a sniff—if it smells mildly sweet, almost fruity, you’re on the right track.
- Butter: Salted butter really shines in this recipe. It wouldn’t be true Southern cooking if we didn’t use lots of good quality butter!
- Cheese: Choose whole block cheddar and gouda and shred them yourself. Pre-shredded cheese is convenient, but freshly shredded gives the best melt.
- Cayenne Pepper: The cayenne pepper brings just a hint of heat, but if you’re looking to make things sweat worthy, go ahead and add a pinch more.
See recipe card for full information on ingredients and quantities.
How to Make Cheesy Tennessee Onions
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prepare a Baking Dish
Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. In a shallow bowl, combine all of the aromatics (thyme, dried parsley flakes, garlic salt, dried oregano, cayenne, and dry mustard) and stir.
2
Layer the Ingredients
Arrange half the onions evenly in the prepared baking dish. Sprinkle with half of the combined aromatics.
3
Repeat the Layer
Arrange half the butter over the layer of onions, then half of each of the Cheddar and Gouda. Repeat with remaining onion slices, aromatics, butter and cheeses to create a second layer.
4
Cover and Bake
Cover with aluminum foil and bake in preheated oven until onions are soft and sides are bubbly, about 40 minutes.
5
Uncover and Bronze
Remove foil. Bake until top is golden, anywhere from 15 to 30 minutes depending on your oven.
6
Crispy, Cheesy Southern Bliss!
Grab a fork and get lost in all that gooey, crispy goodness.
Recipe FAQs
Sweet onions, such as Vidalia, Walla Walla, or Maui onions, are ideal for Tennessee onions because they become soft, mild, and slightly caramelized when baked. These varieties add a natural sweetness that balances perfectly with the cheesy topping.
To avoid watery onions, avoid overcrowding the baking dish, which can cause them to steam. Before baking, you can also lightly salt the onions and let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Yes, you can prep everything a day in advance and store it in the fridge until it’s time to bake. Just be sure to let it sit at room temperature for about an hour before popping it into the oven for even cooking.
Got leftovers? No problem! Simply store them in an airtight container in the fridge for up to 3-4 days. As for freezing, it’s not the best idea—while you can freeze them, reheating might change the texture, and we want to keep them as delicious as possible.
Serving Cheesy Tennessee Onions
Tennessee Onions make a killer burger topping or side dish with grilled meat, like these barbecued chicken drumsticks. Personally, I love serving them alongside my Beef Tips in Mushroom Pan Sauce or piled on top of Shaved Beef French Dip Sandwiches, where they add that extra bit of deliciousness.
Looking for drink pairings? For beer lovers, try a pale ale, amber ale, or wheat beer. If you’re looking for wine suggestions, try Chardonnay or Sauvignon Blanc for white options or Pinot Noir for a red wine. Cocktails such as a whiskey sour, gin and tonic, or Moscow mule also go wonderfully.
Expert Tips
- Use a mandoline slicer to speed up the slicing process and get 1/2-inch-thick uniform slices.
- Want to add a crunchy top? After baking, sprinkle a bit of breadcrumbs over the cheese for a golden, crispy finish.
- Want to try different cheeses? Another pleasing combination is Mozzarella, Sharp Cheddar, and Parmesan cheeses.
- Make Ahead: Prep up to 1 day in advance. Cover and refrigerate until it’s time to bake. Allow the casserole to sit at room temperature for about an hour before placing into the oven for even cooking.
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days. Freezing is not advised, since thawing and reheating makes them mushy.
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Easy Cheesy Tennessee Onions
Video
Ingredients
- cooking spray, to prep pan
- 2 1/2 pounds Vidalia onions, cut into 1/2-inch slices; may substitute Walla Walla or Maui onions
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper, or up to 1/2 teaspoon
- 1/4 cup salted butter, cut into pieces
- 4 ounces mild cheddar cheese, shredded
- 4 ounces smoked Gouda, shredded
Instructions
- Preheat oven to 350°F. Coat a 9×13-inch baking dish with cooking spray.
- Combine thyme, dried parsley, garlic salt, dried oregano, cayenne, and dry mustard in a shallow bowl. (If you don't want any heat, the cayenne may be omitted altogether. If you prefer things hotter, increase to 1/2 teaspoon.)
- Arrange half the sliced onions evenly in the prepared baking dish to cover the base. Sprinkle with half of the combined spices, then arrange half of the butter pieces and half of the cheeses on top. Repeat with remaining onions, spices, butter, and cheeses to create a second layer.
- Cover with aluminum foil and bake until onions are soft and sides are bubbly, about 40 minutes. Remove foil and bake until top is golden, about 15-30 minutes. Serve alongside grilled steaks, barbecue, with burgers, or as a savory side dish to complement any meal.
Notes
- Use a mandoline slicer to speed up the slicing process and get 1/2-inch-thick uniform slices.
- Want to add a crunchy top? After baking, sprinkle a bit of breadcrumbs over the cheese for a golden, crispy finish.
- Want to try different cheeses? Another pleasing combination is Mozzarella, Sharp Cheddar, and Parmesan cheeses.
- Make Ahead: Prep up to 1 day in advance. Cover and refrigerate until it’s time to bake. Allow the casserole to sit at room temperature for about an hour before placing into the oven for even cooking.
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days. Freezing is not advised, since thawing and reheating makes them mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
