Easy Cheesy Tennessee Onions
Tennessee onions are a rich, cheesy, and buttery Southern side dish that transforms sweet onions into a melt-in-your-mouth delight. Baked until golden and bubbly, they’re the perfect companion to grilled meats, barbecue, or even a holiday spread. If you’re looking for an easy, crowd-pleasing side that’s bursting with flavor, this recipe is a must try!
Servings: 10 servings
Cost: $0.61 per serving
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 9x13-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.
Video
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
Serving: 1serving | Calories: 165kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 163mg | Fiber: 1g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 188mg | Iron: 1mg