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 to 4 Vidalia sweet onions
°4 tablespoons of butter
°1 teaspoon of salt
°1 teaspoon garlic powder
°½ teaspoon of oregano
°1 cup Italian cheese blend, grated
°1 cup cheddar cheese, grated
°½ cup parmesan cheese, grated
Preheat the oven to 350*
Spraying 9×13 baking dish with nonstick spray
Cut the onion into ¼ inch rings
Separate the onion rings
Spread the rings in the baking dish
Sprinkling onion rings with garlic powder, salt & oregano
Cut the butter into 8 slices of butter
Place the butter evenly on top of the onion and spices
Sprinkle Italian cheese mixture and cheddar cheese all over the top
Sprinkle with Parmesan at the end
Placing in oven and bake for 35 to 40 mn, or until the cheese begins to bubble & brown