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!
Ingredients
- ▢2 1/2 pounds Vidalia onions , sliced 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, increase to 1/2 teaspoon to increase heat
- ▢1/4 cup salted butter, cut into pieces
- ▢4 ounces cheddar cheese, mild; shredded from a large block
- ▢4 ounces smoked Gruyere, shredded from a large block
- ▢cooking spray
Instructions
Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. In a shallow bowl, combine thyme, dried parsley, garlic salt, dried oregano, cayenne, and dry mustard and stir. 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 onions evenly in the prepared baking dish. Cover the entire bottom. Sprinkle with half of the combined aromatics. Arrange half the butter pieces 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.
Cover with aluminum foil and bake in preheated oven until onions are soft and sides are bubbly, about 40 minutes. Remove foil. Bake until top is golden, anywhere from 15 to 30 minutes depending on your oven. Serve alongside grilled steaks, barbecue, atop a burger, or as a savory side dish to complement any meal.
