I first made this for a summer barbecue when I needed something different than the usual sides. My father in law, who typically avoids onions, took three helpings and asked for the recipe before leaving. Now it appears at every family gathering by popular demand.
- Vidalia sweet onions: these are the star of the show with their natural sweetness that caramelizes beautifully. Look for firm onions with no soft spots
- Unsalted butter: creates richness and helps the onions caramelize. Use good quality for best flavor
- Salt: enhances the natural sweetness of the onions. Use kosher or sea salt if available
- Garlic powder: adds depth without overpowering. Make sure yours is fresh and not clumpy
- Oregano: provides an herbal note that complements the cheese. Rub between fingers before adding to release oils
- Italian blend cheese: brings complexity with its mix of mozzarella, provolone, and parmesan. Shred fresh if possible
- Cheddar cheese: adds a sharp tanginess that cuts through the richness. Choose medium or sharp based on preference
- Parmesan cheese: creates the perfect crispy top layer. Freshly grated offers superior melting and flavor
How To Make Cheesy Tennessee Onions
- Prepare the baking dish:
- Spray your 9×13 baking dish thoroughly with cooking spray, making sure to coat the sides as well as the bottom. This prevents sticking and makes serving much easier later.
- Prepare the onions:
- Peel each Vidalia onion carefully, removing the outer papery skin without damaging the layers beneath. Slice into rounds approximately ¼ inch thick, being careful to keep the rings intact within each slice. Too thin and they’ll disappear when baked, too thick and they won’t cook through properly.
- Layer and season:
- Arrange the onion slices in a single even layer across your baking dish, slightly overlapping them if needed. Sprinkle the salt, garlic powder, and oregano evenly across all the onions, making sure every slice gets seasoned. I like to season from a height to ensure even distribution.
- Add butter strategically:
- Cut your cold butter into eight even pieces and distribute them strategically across the onions. As they melt, they’ll create pockets of richness throughout the dish. Place them especially around the edges where things might otherwise dry out.
- Apply the cheese layers:
- Sprinkle the Italian cheese blend evenly across the entire dish, followed by the cheddar cheese. Finally, add the Parmesan as the top layer. This layering technique creates the perfect melt pattern and ensures the Parmesan forms a beautiful golden crust.
- Bake to perfection:
- Place the dish in your preheated 350°F oven on the middle rack where heat distribution is most even. Bake for 35 40 minutes, watching carefully after the 30 minute mark. The dish is ready when the cheese is bubbling throughout and the top has spots of golden brown.
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