Let's Talk About Cheesy Baked Tennessee Onions (And Why I Can't Get Enough)
Okay, friend—so the first time I made these Cheesy Baked Tennessee Onions, I was trying to impress my neighbor at a potluck. (You know that urge to bring something besides another potato salad...) I’d heard these onions were a Southern classic and, well, ever since then, my family’s gotten attached; now, honestly, they get grumpy if they see me making onions and don’t smother them with cheese. And yes, I'll admit I had doubts about baking onions as a main event, but, wow, maybe it’s the way the cheese gets all bubbly or how the onions mellow out in the oven—either way, folks always ask for the recipe, which is equal parts flattering and funny, since it’s really easy. Oh, and once, I nearly forgot they were in the oven (I blame a rogue text message from my aunt), but the slightly crispy top was actually even better. So, maybe a little distraction is a secret ingredient? Kidding. Sort of.
Why You'll Love This (My Family Sure Does...)
I make this whenever I want something easy but still feels special—holidays, Sunday dinners, cozy weeknights you name it. My family goes crazy for this because it’s that rare thing that’s actually better as leftovers. (Or maybe that’s just my opinion? Hard to say.) And I’ll fess up: slicing onions always makes me cry, but once they're smothered in gooey cheese—worth it. My only gripe was when I tried cheaping out on the cheese: big mistake; the melt just wasn’t right. Sometimes the onions look a bit odd before baking, but trust me, it sorts itself out. Think of this as the edible equivalent of a big, fuzzy blanket on a chilly evening.
Here's What You'll Need (And a Few Options, Too)
- 3-4 sweet onions (Vidalia if you can get ‘em, but I’ve used yellow onions in a pinch; my gram insisted on Tennessee sweet onions, but honestly, any mild one works)
- 2 cups shredded cheese (I like a mix of Swiss and cheddar, but you do you—Monterey Jack is nice, too! Don’t use pre-shredded if you want that gooey pull, though, just sayin’)
- Hefty splash of heavy cream (around ½ cup; or milk works if the grocery trip slipped your mind)
- 2–3 tablespoons butter (salted or unsalted, I can't really tell the difference at the end honestly)
- ¼ cup panko or regular breadcrumbs (sometimes I toss in crushed crackers—Club, Ritz, whatever’s half-eaten in the pantry)
- Pinch of salt and black pepper
- Dash of garlic powder (sometimes I skip this if I’m feeling lazy—it’s still good)
- Optional: fresh herbs like thyme or parsley, but for years I used dried and nobody booed
How I Throw It Together (Don't Overthink It!)
- Preheat your oven to 375°F (190°C)—or honestly, if you forget and it’s only 350, just bake a few min longer; it’s very forgiving.
- Peel and slice those onions into not-too-thin rings; about ¼ inch is my aim. (My friend swears by quarter-moons but I like rings, mostly because I think they look cute.)
- Layer onion slices in a greased baking dish (I use an 8x8, but have also stacked them in a bread pan when I was out of clean dishware—no one noticed).
- Sprinkle generous handfuls of cheese as you go, making sure there’s cheese mingling with onion. Sometimes I sneak a bite here. No regrets.
- Pour cream evenly over the top (you want it to dribble down, not drown—if you go overboard, just sop some up with paper towel, it's all good).
- Dot with butter (a chunk here, a glob there—don’t stress if it’s uneven).
- Scatter panko or whatever crumbs you’ve got on top. Season with salt, pepper, and any herbs you like. And don’t freak out if it looks oddly soupy—it bakes up fine.
- Bake uncovered 30–40 minutes, until the top’s bubbling and kissing towards golden brown. If you want even crispier, flip the broiler on for a minute at the end—but keep one eye glued to the oven; broilers are sly devils.
- Let it cool for a few minutes (I know, it’s tempting to dig in), then serve it up. The smell alone will pull people toward the kitchen, promise.
What I’ve Learned (Aka: 'Notes' to Save Your Sanity)
- The cheese is the star—splurge if you can. I once used some mystery cheese block and, meh. Not great.
- Too much liquid? Next time, cut back on cream or try draining onions after slicing. But frankly, I like it a little saucy.
- Don’t worry if the breadcrumbs don’t brown evenly; uneven always looks more inviting in my house. A little rustic never hurt.
If You Want to Experiment—Here’s What I’ve Tried
- Mixed in cooked bacon once—unreal. Family wanted it every time after that, although then it’s hard to call it vegetarian.
- Mushrooms, chopped fine, work if you’ve got a mix of onion-haters and mushroom lovers.
- I tried using mozzarella once—honestly, it made it too stringy. Tasted like pizza onions, which was... odd. Wouldn’t repeat.
- Sometimes I add a dusting of smoked paprika. That was a pretty happy accident for extra flavor.
Any Special Tools? (Or Not...)
I always reach for my trusty ceramic casserole dish; but I’ve straight-up baked these in a cake pan. And if you don’t have a fancy cheese grater—just chop the cheese small. Or get your kid to help and call it ‘culinary skills training’ (my daughter’s still not convinced, but hey, never too young to learn, right?).
How to Store Leftovers (But Good Luck Having Any!)
Stick leftovers in the fridge, covered. They’ll keep a couple days. If you want to reheat, low and slow in the oven keeps the cheese happier. Though honestly, in my house, it never lasts more than a day—someone always sneaks a scoop for a midnight snack.
Serving This Up—Here’s What I Like
This is my go-to with roast chicken or anything grilled (burgers, steaks, hotdogs on the Fourth—so good). My brother insists on a generous spoonful over garlic toast; I usually do green salad on the side, but sometimes I just eat it straight, right out of the dish, with a fork when nobody’s looking.
Pro Tips (I Had to Learn These the Hard Way...)
- Don’t rush the bake, tempting as it is. I once pulled it early to save time, and the onions were too crunchy—eh, not my fave.
- Layer that cheese. Seriously. If you just dump it on top, you’ll have sad, cheese-less onions underneath.
Actual Reader Questions (Or Stuff Friends Have Asked Me)
- Can I use red onions? Actually, yes! They have a sharper flavor but mellow out in the oven, gets a little sweeter. Try it at least once.
- Is there a way to make this dairy free? Hmm, sure—I’ve tried swapping out cream for unsweetened oat milk and using vegan shredded cheese (Violife brand is decent). Not quite the same, but still tasty!
- Can I make this ahead? Oh, for sure. Assemble ahead of time, keep covered in the fridge, then bake when you’re ready. The flavors might even get cozier overnight.
- What’s the deal with breadcrumbs vs crackers? I use what I have. Crackers are a little richer; panko gives a crunch. You can’t go wrong—I even crushed up some nearly-stale bagel chips once. Surprisingly good.
- Favorite cheese combo? Sharp cheddar and Gruyère are my top picks, but I toss in whatever’s lurking in the fridge. Oh, and if you love cheese theory, check out Southern Living’s take for some classic inspiration, or this lovely blog post here.
So, there you have it, my not-quite-perfect-but-perfect-for-us Cheesy Baked Tennessee Onions. If you try it with some crazy twist—or just scarf it at 2AM—let me know. On second thought, maybe keep the 2AM story to yourself... kidding! Happy feasting.
Ingredients
- 3 large sweet onions (such as Vidalia), sliced into thick rings
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- ⅓ cup heavy cream
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat the oven to 375°F (190°C). Lightly butter a medium baking dish.
-
2Arrange the sliced onions in the prepared baking dish, overlapping slightly.
-
3Drizzle melted butter and heavy cream evenly over the onions. Sprinkle with garlic powder, salt, and black pepper.
-
4Top the onions with cheddar cheese, mozzarella cheese, and Parmesan cheese.
-
5Bake uncovered for 35 minutes, or until the onions are tender and the cheese is golden and bubbly.
-
6Garnish with chopped parsley if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!