Description
Tennessee Onions is a cheesy baked side dish loaded with sweet onions, butter, and a blend of mozzarella, provolone, and Parmesan cheeses. Baked until golden and bubbly, this dish offers a rich, savory alternative to classic onion rings, perfect for comforting family meals or gatherings.
Ingredients
Scale
Onions
- 4 large sweet onions (Vidalia or yellow), sliced ½ inch thick
Seasonings & Butter
- Butter, cut into small pats (about 4 tablespoons)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Cheeses
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly butter a baking dish to prevent sticking and add flavor.
- Arrange onion slices: Lay the ½-inch thick sliced sweet onions in a single layer in the buttered baking dish, ensuring even coverage.
- Season and butter: Sprinkle salt, pepper, and Italian seasoning evenly over the onion slices. Dot small pats of butter across the onions for richness.
- Add cheese layers: Sprinkle shredded mozzarella over the onions first, then evenly layer the provolone slices on top. Finish by sprinkling grated Parmesan cheese over everything.
- Bake the dish: Place the baking dish uncovered in the oven and bake for 25 to 30 minutes, or until the cheese is melted, golden, and bubbly.
- Optional broil for crispiness: For an extra golden and crispy topping, broil the dish for an additional 2 minutes, watching carefully to avoid burning.
- Rest and serve: Remove from oven and let the dish rest for 5 minutes before serving. This helps the cheese set slightly for easier serving.
Notes
- Use sweet onions like Vidalia or yellow for the best flavor and texture.
- Adjust the amount of cheese based on preference for cheesiness.
- Broiling time can vary, so watch carefully to avoid burning the cheese.
- This dish pairs wonderfully with grilled meats or as a comforting vegetarian option.
- Leftovers can be stored in the refrigerator and gently reheated in the oven.
