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Ultra-cheesy Tennessee Onions with sweet Vidalias, butter, and three cheeses. Easy, crowd-pleasing Southern side dish for holidays, BBQs, or weeknights.
Meet Tennessee Onions: the Southern side dish that turns humble onions into a bubbling, golden, cheesy dream. Think sweet Vidalia onions, butter, a little Worcestershire, and a trio of melty cheeses baked until irresistibly caramelized. It’s a versatile, steakhouse-style side that plays nice with BBQ, roasts, burgers, and weeknight chicken. If you love a low-effort, high-reward bake, this Tennessee Onions recipe is your new party trick—perfect for potlucks, holidays, and game day spreads.
Curious what makes this baked onion casserole so special (and how to tweak it for gluten-free, keto, or even a grill night)? Let’s dig in.
What Makes These Tennessee Onions Special?
Here’s why this cheesy onion casserole deserves a permanent spot on your Southern side dish roster.
- Triple-cheese melt: A blend of sharp cheddar, mozzarella (or Monterey Jack), and Parmesan gives oozy pull, creamy body, and a salty finish.
- Sweet onion spotlight: Vidalia onions bake into jammy, steakhouse-style onions—no bitter bite, just savory-sweet goodness.
- No-soggy guarantee: Smart slicing and spacing mean tender onions with browned edges instead of a watery bake.
- Flexible cooking methods: Oven, grill, smoker, or air fryer—this baked Tennessee onions recipe adapts to your setup.
- Make-ahead friendly: Assemble a day ahead or freeze after baking for stress-free holidays.
- Diet-friendly options: Easy gluten-free Tennessee onions and keto Tennessee onions with simple swaps—no flavor FOMO.
- Budget-friendly: Pantry staples, no fuss, and big flavor—this is classic comfort done right.
Ingredient Notes
Here’s what you’ll need to make these cheesy, baked Tennessee Onions (no exact amounts here—just the why and how for each item).
- Sweet onions: Vidalia is classic; Walla Walla or Maui work too. Regular yellow onions can pinch-hit—expect a touch more bite.
- Unsalted butter: Richness and browning. Unsalted lets you control the salt (cheese + Worcestershire already bring some).
- Worcestershire sauce: Adds savory depth and that “why is this so good?” factor. Use a gluten-free brand if needed.
- Garlic: Freshly minced for punch, or garlic powder for even coverage.
- Italian seasoning: A friendly all-in-one. Dried thyme + oregano also work.
- Paprika: Regular for color, smoked paprika for a BBQ vibe.
- Cheddar cheese: Sharp cheddar for flavor. Medium works if you want a milder melt.
- Mozzarella or Monterey Jack: For stretch and creaminess—hello, cheesy onion casserole vibes.
- Parmesan: Salt, savoriness, and golden top energy.
- Kosher salt & black pepper: Season to taste—go light on salt at first, cheeses can be salty.
- Optional crunch: Ritz crackers or gluten-free panko for a buttery topping.
- Optional heat & herbs: Red pepper flakes, hot sauce, chives, or parsley for freshness.
- Optional bacon: For a meat-lover’s spin—smoky and fabulous.
How To Make Tennessee Onions
This baked Tennessee onions recipe is weeknight-easy but holiday-worthy. Here’s the step-by-step for a bubbly, golden pan of Southern comfort.
- Preheat the oven: Set to 375°F (190°C). Lightly butter or spray a 9×13-inch baking dish.
- Slice onions: Peel and slice into 1/4-inch rounds or half-moons. Thinner = softer; thicker = more bite. Aim for even slices.
- Season the onions: Toss onions with a pinch of salt, black pepper, garlic (fresh or powder), Italian seasoning, and paprika.
- Layer & dot with butter: Spread onions evenly in the dish (don’t pile too high), dot with butter, and drizzle with Worcestershire.
- Cover & bake: Cover tightly with foil and bake 20 minutes to steam and soften the onions.
- Uncover & cheese it up: Remove foil, sprinkle cheddar + mozzarella evenly, then finish with Parmesan. Bake 15–20 more minutes until melty and bubbling.
- Brown the top: If needed, broil 1–2 minutes for extra golden edges. Watch closely—cheese bronzes fast.
- Rest & garnish: Let stand 5–10 minutes so the cheesy onions settle. Finish with parsley or chives. Serve hot.
Pro Tips
- Avoid watery onions: Don’t overcrowd the dish. Two snug layers max for better evaporation and caramelization.
- Mind the salt: Cheese and Worcestershire add salt. Season lightly at first; you can always finish with flaky salt.
- Go for the blend: Cheddar = flavor, mozzarella/Jack = melt, Parmesan = umami. All three make it restaurant-level.
- Mandoline magic: For super-even slices (and even baking), use a mandoline on the 1/4-inch setting.
- Grill/smoker method: Assemble in a foil pan. Cook at 375°F covered for 25 minutes, uncover, add cheese, then cook 10–15 minutes more.
- Add crunch: For classic vibes, top with crushed Ritz or panko mixed with melted butter during the last 10 minutes.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Yes, you can make Tennessee Onions ahead. They reheat like a dream and freeze well with a few tweaks.
- Fridge: Store leftovers in an airtight container up to 4 days.
- Reheat in oven: 350°F, 10–15 minutes, covered. Uncover for the last 3 minutes to re-crisp the top.
- Reheat in air fryer: 325°F for 5–8 minutes in a small oven-safe dish.
- Microwave: 50% power in 30–45 second bursts to keep the cheese creamy.
- Freeze: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight, then reheat at 350°F until hot.
- Make-ahead: Assemble (without cheese), cover, and refrigerate 24 hours. Bake as directed, adding cheese halfway.
Variations & Substitutions
Customize this Southern side dish to match your pantry, preferences, or cooking method.
- Gluten-free Tennessee Onions: Use GF Worcestershire and skip Ritz or swap in GF panko or crushed pork rinds.
- Keto Tennessee Onions: Onions are higher in carbs, but portion-control helps. Skip cracker topping; use full-fat cheeses.
- Dairy-free/vegan: Use plant-based butter and your favorite meltable vegan cheeses; add nutritional yeast for savory depth.
- Spicy kick: Add a pinch of red pepper flakes, sliced jalapeños, or a drizzle of hot sauce before serving.
- Herb swap: Fresh thyme or rosemary instead of Italian seasoning for an herby, roast-chicken vibe.
- BBQ/smoky: Use smoked paprika and finish with crumbled bacon. Great with ribs and brisket.
- Grill or smoker: Assemble in a disposable foil pan. Cook at 350–375°F until tender, then add cheese to melt (15–20 minutes total uncovered).
- Air fryer: Use a smaller baking dish. 325–330°F for 18–22 minutes total; add cheese for the last 6–8 minutes.
- No Ritz version: Keep it classic without crumbs—pure cheesy onion casserole goodness.
- Onion swap: Try a mix of sweet and yellow onions for layers of flavor, or add a few shallots for elegance.
When you want big flavor with minimal effort, Tennessee Onions deliver every time. They’re the buttery, cheesy, baked onions everyone sneaks seconds of—equally at home next to grilled steaks, smoked meats, or your Thanksgiving turkey. Serve them with crusty bread to scoop up every last bit. More Southern sides? Peek around That Oven Feelin and browse your favorite essentials in the side-dish category.
FAQ
What onions are best for Tennessee Onions?
Vidalias if you can get them. Walla Walla or Maui are great too. Yellow onions work in a pinch—just a touch more bite (still delicious).
Can I make this ahead for a party?
Yep. Assemble without cheese, cover, and refrigerate up to 24 hours. Bake as directed and add the cheese halfway so it melts perfectly, not soggy.
How do I keep the onions from getting watery?
Don’t overfill the dish—two layers max. Bake uncovered after the initial steam. And let it rest 5–10 minutes so everything sets up nicely.
Can I skip the Ritz crackers?
Totally optional. This Tennessee onions recipe is great without crumbs—just pure cheesy goodness. Or use GF panko if you want crunch without gluten.
What if I don’t have Worcestershire?
A splash of soy sauce or tamari works. For gluten-free, use tamari. Even a little balsamic can add that savory depth in a pinch.
Can I cook Tennessee Onions on the grill or smoker?
Yep—foil pan for the win. Medium heat (350–375°F), covered 15–20 minutes to soften, then uncover, add cheese, and cook until bubbly and golden.
Are these Tennessee Onions gluten-free?
Easy fix. Use a gluten-free Worcestershire and skip the cracker topping (or use GF panko). Everything else is naturally GF.
Can I freeze leftovers?
You can. Cool completely, wrap tight, and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until hot and melty.
Tennessee Onions (Cheesy Baked Onions)
Ultra-cheesy Tennessee Onions with sweet Vidalias, butter, and three cheeses. Easy, crowd-pleasing Southern side dish for holidays, BBQs, or weeknights.
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Servings: 6 servings
Equipment
- Oven
- 9×13-inch baking dish
- Chef’s knife
- Cutting board
- Small bowl
- Aluminum foil
Ingredients
Ingredients
- 3 sweet onions large (Vidalia)
- 4 Tbsp unsalted butter melted
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Peel the onions and cut them into 1/2-inch-thick rounds. Separate the rounds into individual rings and spread them evenly in the baking dish.
- In a small bowl, stir together the melted butter and Worcestershire sauce. Drizzle the mixture over the onions, tossing gently with your hands to coat, then spread the onions back into an even layer.
- Sprinkle the onions evenly with the garlic powder, salt, and black pepper.
- Cover the dish tightly with foil and bake for 30 minutes, until the onions begin to soften.
- Remove the foil. Scatter the cheddar over the onions, then sprinkle the Parmesan on top.
- Bake uncovered for 20–25 minutes more, until the cheese is bubbling and golden and the onions are very tender. Let stand 5 minutes before serving.
Notes
Use sweet onions such as Vidalia for the best flavor and texture. For deeper browning, broil for 1–2 minutes at the end, watching closely. Leftovers keep up to 4 days in the refrigerator; reheat covered at 350°F until hot, then uncover briefly to re-crisp the top. Try swapping in part Monterey Jack for a creamier melt or add a pinch of red pepper flakes for gentle heat.
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8 Responses
The picture shows the onions looking like they are not sliced. Can you give me an explanation.
I don’t understand this recipe.. you peel the onions and cut into 1/4 inch rounds then SEPARATE the rounds then put them back together?? Do you recreate the original circle you just separated (that’s what the photo looks like) or just sprinkle them all over the casserole dish? Then what?
Absolutely delicious. But I used 6 onions because it just didn’t look like it would feed my gang. I added a bit more cheese accordingly.
gobbled up at my pot luck supper. I didn’t taste it but had great feed back.
Next time, I’d add more onions to the dish and add more cheese to accommodate the addition.
absolutely a do again!
Curious as to the photo ( beautiful btw) … the recipe states to separate the onions into separate rings, but the photo shows whole slices…. Please advise. Thanks!😊
The recipe says to separate the onion rings after slicing. The picture appears to show the onions in slices and not separate rings. What am I missing?
Thank you.
First time making these for Thanksgiving. The family loved them and asked for the recipe.
I would love to see an answer to the question I have also, which was asked above several times. Why does the picture look like several small onions stacked up instead of big slices scattered everywhere? Seems like when scooping out you would never finding an ending spot to the serving. Please answer. Thank you.
I bake whole onions all the time. To me, these onions look exactly as you instructed – I would call them deconstructed – sliced then stacked back up to look whole. Adds more interest to the dish than whole onions. I can’t wait to make them. Thanks a bunch for sharing.