Well, Here’s Why I’m Obsessed With Tennessee Onions
You know those days when you just want to eat something outrageously comforting and slightly over the top? That’s when I make Tennessee Onions (Better than onion rings). The first time I tried these was at a church potluck in Nashville, and I honestly thought—why have I been wasting my life with regular onion rings? (No offense, onion rings! I still love you, but these are next level.) I still remember my uncle, who’s the family onion hater, going back for seconds. That’s when I knew this dish had secret powers.
Also, not that this is important, but the cheese gets all bubbly and golden on top and my kids literally try to race each other to get those edge pieces. It’s almost dangerous. I once had to negotiate a truce with extra slices of bread, but that’s a story for another time.
Why I Keep Making These (And You Probably Will Too)
I make this when I want something that feels special but is actually laughably easy (even when I forget to preheat the oven, which is...often). My family goes crazy for this because it has all the cozy, cheesy goodness of a gratin, but you don’t have to babysit it on the stove. Plus, I can get everything prepped in like 10 minutes. Oh, and if my fridge is looking sad and empty, I almost always still have onions and some sort of cheese lurking around. Sometimes I’ll even use a random shredded cheese blend just to use up those last handfuls. Honestly, it’s pretty forgiving.
And, for what it’s worth, I’ve totally made this ahead and reheated it, and I think it tastes even better the next day (if it lasts that long, which is rare in my house).
Here’s What You’ll Need (And a Few Swaps)
- 3-4 sweet onions (Vidalia is classic, but I’ve used yellow and even red in a pinch—my grandmother always insisted on Vidalia, but any sweet-ish onion works)
- 2 cups shredded cheese (I usually go half mozzarella, half sharp cheddar, but honestly, whatever’s in the cheese drawer will do. Monterey Jack is nice if you want it melty.)
- ½ cup grated Parmesan (I sometimes use the pre-shredded stuff if I’m not feeling fancy—don’t judge me!)
- 4 tablespoons butter (Salted, unsalted, whatever’s on sale)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (Sometimes I swap this out for regular paprika, or just skip it if I can’t find it—doesn’t make or break the dish)
- Salt and pepper (to taste—sometimes I add a bit more if my onions are huge)
- Optional: A few shakes of hot sauce, or a sprinkle of fresh herbs if you’re feeling fancy (I rarely do; I usually forget!)
How I Actually Make Tennessee Onions (Or, My Not-So-Secret Method)
- First, preheat your oven to 375°F (or 190°C if you’re outside the US). If you forget, like I always do, just stick the onions in a few minutes late—it’ll survive.
- Peel your onions and slice them into even-ish rings, about ¼-inch thick. Don't get too fussy. Scatter them in a 9x13 baking dish (or whatever close-ish size you have; I’ve used a deep pie plate in a pinch).
- Dot the top of the onions with little bits of butter. (This is where I usually sneak a taste of cheese, not the onions. Raw onions = nope.)
- In a bowl, toss together your shredded cheeses and Parmesan. Sprinkle the cheese mixture all over the onions. Pile it on. You can never have too much cheese. Well, maybe you can, but I haven’t found that limit yet.
- Sprinkle the garlic powder, smoked paprika, salt, and pepper all over. Looks like too much? Trust me, it’s not.
- Bake uncovered for about 30-35 minutes, until the cheese is bubbly and starting to get those golden brown spots. If you like it extra crispy on top, broil for 2-3 minutes at the end, but watch it like a hawk; I once burned the top because I got distracted reading Serious Eats.
- Let it cool for a few minutes before serving. (It’s molten lava straight out of the oven. Ask me how I know.)
Notes: Stuff I Learned the Hard Way
- If your onions are super strong (like the kind that make you weep like you’re watching an old dog movie), soak the slices in cold water for a few minutes and pat them dry. I tried skipping this once and, wow, regretted it.
- Don’t skimp on the butter. I tried once to make it “lighter” and it just wasn’t worth it. Go big or go home.
- It’s fine if some cheese falls into the bottom of the pan and gets crispy. Those bits are treasure. Fight for them.
Variations I’ve Tried (Some More Successful Than Others)
- I’ve swapped in pepper jack cheese for a little heat. Pretty good!
- One time I added bacon bits—delicious, obviously, but they got lost in the cheese. Maybe just sprinkle bacon on top after baking next time?
- I tried gluten-free panko on top for crunch. Meh, too dry. Wouldn’t do it again.
- Sometimes I add a splash of cream before baking for extra richness, especially if I’m feeling fancy (or just have cream to use up).
Equipment: Use What You’ve Got
I always use a glass 9x13 dish, but really, any oven-safe dish will work. If you don’t have a cheese grater, just tear the cheese into pieces—it melts anyway. And if you’ve only got a toaster oven, just bake smaller batches. I once made these in a cast iron skillet at a campsite (long story, lots of bugs) and it turned out fine.
Storing Leftovers (If You Have Any)
Just toss what’s left (ha, if there is any!) in an airtight container and keep in the fridge. They’re good for up to 3 days, but honestly, in my house it never lasts more than a day! Sometimes I reheat in the oven, but the microwave works fine too. Actually, I think it’s even cheesier the next day, but maybe that’s just me.
What To Serve With (And How We Eat It)
I love serving Tennessee Onions alongside grilled steak or burgers—it’s become our family BBQ tradition. My cousin swears by eating them with BBQ chicken, and I admit, it’s pretty darn good. And, if you’re like me and occasionally just want to eat cheesy onions for dinner? Go for it. We’ve been known to pile them on toast too, breakfast-for-dinner style.
Pro Tips From Someone Who’s Messed Up
- I once tried rushing the baking—pulled it out early because everyone was “starving”—and the onions were way too crunchy. Don’t do that. Let it bake until bubbly and soft.
- Don’t skip the cooling time. The cheese needs to set up a bit or you’ll have a gooey mess (a tasty mess, but still).
- Actually, I find it works better if you slice the onions pretty evenly. Too thick, and they take forever to soften; too thin, and they dissolve into nothing.
FAQ: Stuff People Actually Ask Me
- Can I use regular yellow onions? Totally! They’re a little stronger, but I’ve done it when sweet onions were crazy pricey. Just soak ‘em in cold water first if you want a milder flavor.
- Do I have to use three kinds of cheese? Nope—use what you’ve got. I sometimes use just cheddar when that’s all I have on hand. The combo is nice, but not essential.
- Can I make this ahead? Absolutely. I’ve made it the night before and just reheated in the oven—actually, I sort of prefer it that way. Leftovers are also fantastic in omelets, by the way!
- Is this like French onion soup? Mmm, not really. It’s more like an oniony, cheesy casserole. But now that you mention it, maybe I should try adding a splash of beef broth. Or maybe not, now I’m overthinking…
- Where can I find more Southern recipes? Oh, I love browsing Southern Living for ideas—their side dishes are gold.
Anyway. If you try Tennessee Onions (Better than onion rings) let me know how it goes! And if you figure out a way to make them last more than a day, I want your secrets. Enjoy, y’all.
Ingredients
- 3 large sweet onions (such as Vidalia), sliced into ½-inch rings
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Arrange the sliced onions in an even layer in the prepared baking dish, separating the rings.
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3Drizzle the melted butter evenly over the onions. Sprinkle with garlic powder, dried thyme, salt, and black pepper.
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4Top the onions with shredded cheddar, Monterey Jack, and Parmesan cheeses, spreading them evenly.
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5Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
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6Let cool slightly before serving. Enjoy your Tennessee Onions as a delicious side dish!
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.
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