The mighty onion. It’s incorporated in nearly every savory dish that’s made in my kitchen and, if I’m honest, I almost always add more than the recipe calls for. Raw, sauteed, grilled, or baked, I cannot get enough of them. So when I came across this recipe where onions were finally the star of the show, I knew I had to give it a try. Allowed me to introduce you to the fabulous Tennessee Onion Bake.
While I’m not sure exactly where the dish gets its name, I like to imagine that it’s a staple at summer BBQs and holiday get-togethers in the Volunteer State. What meal isn’t better with a healthy side of super cheesy onions?
Serve them on top of burgers or steak, beside pork chops, or add them to the Thanksgiving side dish lineup. There’s no wrong time for an easy dish as tasty as this one!
While this recipe only calls for a handful of ingredients and is about as simple as slicing and layering, it delivers a serious punch as far as flavor goes. You’ll start by slicing the sweet onions (we used vidalia which I’d highly recommend if they’re in season!) into rings and spreading them out in a prepared baking dish. From there, it’s all about the cheese! In this recipe we used a mix of Italian blend and cheddar, but there’s really no way to go wrong with your cheese choice here. Asiago, swiss, or even gouda could be fun ones to try out for a different flavor profile.
3-4 sweet onions, we used Vidalia
4 tablespoons butter
1 teaspoon salt, or to taste
1 teaspoon garlic powder
1/2 teaspoon oregano
1 cup shredded Italian blend cheese
1 cup shredded cheddar cheese
½ cup shredded parmesan cheese
Heat oven to 350 F and prepare a 9×13 dish with non-stick cooking spray.
Turning the onion sideways, slice into ¼ inch rounds and separate the rings.
Spread onion rings in baking dish and sprinkle with the salt, garlic powder, and oregano.
Slice the butter into approximately 8 pats and place evenly across dish.
Sprinkle the Italian blend and cheddar cheese over the onions and then add the parmesan on the very top.
Bake for 35-40 minutes or until cheese is starting to bubble and brown.
Serve while still hot!
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