Of course! Tennessee Onions is a classic, incredibly easy Southern casserole that’s a guaranteed crowd-pleaser. Think of it as the onion-lover’s version of funeral potatoes or a deep-dish cheesy onion gratin.
It’s rich, cheesy, buttery, and savory, making it the perfect side dish for potlucks, barbecues, and family dinners.
Tennessee Onions
This dish is famously made by layering sliced sweet onions with a blanket of cheese and a crispy topping, then baking it until bubbly and golden.
Ingredients
· 3-4 large sweet onions (Vidalia or Walla Walla are ideal), thinly sliced
· 2 cups shredded sharp cheddar cheese
· 1 cup shredded Monterey Jack or Gruyère cheese (for better melt)
· 1 cup shredded Parmesan cheese, divided
· 1 cup mayonnaise (Duke’s is classic in the South)
· 1 teaspoon garlic powder
· 1/2 teaspoon smoked paprika
· 1/2 teaspoon salt (go easy, the cheese and mayo are salty)
· 1/4 teaspoon black pepper
· 1 sleeve (about 35) buttery round crackers, crushed (like Ritz)
· 1/2 cup (1 stick / 115g) unsalted butter, melted
· Optional: 2 tablespoons chopped fresh chives or parsley for garnish
Instructions
- Prep the Onions and Pan:
· Preheat your oven to 350°F (175°C).
· Thinly slice all the onions into rings or half-rings. A mandoline makes this easy and uniform.
· Grease a 9×13 inch baking dish with butter or non-stick spray.
- Create the Layers:
· Spread the sliced onions in an even layer on the bottom of the prepared baking dish.
· In a medium bowl, mix the cheddar cheese, Monterey Jack cheese, 1/2 cup of the Parmesan cheese, mayonnaise, garlic powder, smoked paprika, salt, and pepper.
· Drop spoonfuls of the cheese-mayo mixture over the onions and carefully spread it into an even layer, covering the onions completely.
- Make the Topping:
· In a separate bowl, combine the crushed crackers, melted butter, and the remaining 1/2 cup of Parmesan cheese. Stir until the crumbs are evenly moistened.
· Sprinkle this crumb mixture evenly over the top of the cheese layer.
- Bake to Perfection:
· Bake, uncovered, for 35-45 minutes, or until the top is a deep golden brown, the edges are bubbly, and the onions are tender when pierced with a knife.
· If the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.
- Serve:
· Let the casserole rest for about 10 minutes before serving. This allows the cheesy sauce to thicken slightly.
· Garnish with fresh chives or parsley if desired.
Tips for the Best Tennessee Onions:
· Onion Choice is Key: Use sweet onions like Vidalia. Their mild, sweet flavor becomes mellow and delicious when baked, without the sharp bite of a yellow onion.
· Don’t Skimp on the Mayo: The mayonnaise is crucial—it doesn’t make the dish taste like mayo; instead, it creates a wonderfully rich and creamy sauce that binds everything together.
· The Topping: The buttery Ritz cracker topping is iconic. For extra flavor, you can add a pinch of garlic powder or onion powder to the crumb mixture.
· Spice it Up: For a little kick, add a pinch of cayenne pepper to the cheese mixture or use Pepper Jack cheese instead of Monterey Jack.
· Make it a Main Dish: For a heartier meal, add a pound of cooked, crumbled breakfast sausage or browned ground beef between the onion layer and the cheese layer.
· Leftovers store well in the fridge for 3-4 days and reheat beautifully in the oven or microwave.
This dish is the definition of comfort food. It’s simple, indulgent, and always disappears fast. Enjoy