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Description
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Ingredients
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2teaspoons brown or granulated sugar 1teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving 1teaspoon smoked paprika 1teaspoon garlic powder 1/2teaspoon mustard powder 1/4teaspoon ground cayenne Salt and black pepper 1lemon, zested and halved (optional) 3pounds Vidalia onions (3 to 5 onions, depending on size) 1tablespoon olive oil 1cup (4 ounces) shredded sharp Cheddar 1cup (4 ounces) shredded Swiss cheese 1/3cup (1 ounce) grated Parmesan 3tablespoons unsalted butter, cut into small cubes
Directions
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using. Slice onions crosswise into 1/4-inch-thick rings. Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated. Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter. Cover the dish tightly with aluminum foil. Bake until onions are soft and the casserole is bubbling, about 40 minutes. Uncover and bake until golden brown in spots, about 20 to 30 minutes more. Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
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