Tennessee Onions
These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!
Servings: 12 servings
Calories: 111kcal
Ingredients
- 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or gouda cheese divided
- 1/2 cup shredded parmesan cheese divided
- 4 tablespoons unsalted butter sliced thin
- Garnish option: chopped fresh parsley
Instructions
- Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish with butter or nonstick spray.
- Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
- Arrange half of the seasoned onion slices evenly in the prepared dish.
- Sprinkle with half of the cheddar and mozzarella or gouda cheese.
- Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
- Place the thinly sliced butter slices evenly over the top.
- Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
- Rest 5 minutes before serving. Garnish with parsley, if desired.
Notes
Storage:
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. I don't recommend freezing the onions as they will change texture once they thaw. If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving. Tips:
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. I don't recommend freezing the onions as they will change texture once they thaw. If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving. Tips:
- Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
- Alternate the onions and the cheeses. It's a key step to making sure the cheese melts evenly throughout the casserole.
- Grate the cheeses yourself. Avoid pre-shredded here, they don't melt as nicely.
- If you don't care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
- Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.
Nutrition
Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg
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