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
- 9x13-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 9x13-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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