It’s no secret here on the blog that onions are my favorite vegetable. I know that’s probably weird, but I love them—especially Vidalia onions, the ultimate Southern treat! This Tennessee Onions recipe couldn’t be simpler; I like this one so much because it really celebrates my favorite veggie and lets the texture and sweet flavor of Vidalia onions shine. Baked with two types of cheese, butter, and simple seasonings, these Tennessee onions are a cheesy, rich, and incredibly easy side dish for weeknight dinners, the holidays, or potlucks!
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Cheesy Tennessee Onions Recipe
Vidalia onions are the real star of this onion casserole. They’re famously sweet because they’re grown in the sandy soil of southeast Georgia around Vidalia, Georgia. That unique, low-sulfur soil keeps their flavor mild and mellow, rather than sharp or spicy. And fun fact…only onions grown in 20 specific counties in Georgia can legally be called “Vidalia.”
Vidalia onions can be a little pricier than yellow onions, but my local grocery store sells them in 3lb. bags for a great deal. You can make this recipe for Tennessee onions using whatever onions you have on hand, though! It might be a little spicy if you use a white or red onion, but Vidalia or yellow onions always turn out subtly sweet, just the way we like our hot and cheesy Tennessee onions to taste!
Recipe Success Tips
- Cut the onions evenly. I aim for 1/2-inch-thick slices whenever I make these simple Tennessee onions. This helps everything cook and soften in the time specified in the recipe card below.
- Shred your own cheese! If possible, shred the cheese yourself rather than using bagged pre-shredded cheese. Pre-shredded cheeses are coated in an anti-caking agent to keep them from sticking together, but that coating also keeps the cheese from melting as smoothly. Freshly shredded cheeses melt more evenly and can work out more cost-effective!
- Switch up the seasonings. Try using a garlic herb seasoning, seasoned salt, or mixed dried herbs for extra flavor. Want more heat? Add even more cayenne pepper or some Nashville hot seasoning to turn things up a notch!
- Budget-saving tip. Use up any cheese you already have in the fridge instead of buying something new. I use Gouda and cheddar, but any melty cheese will do! Some delicious options include Monterey Jack, mozzarella, any type of cheddar (smoked, sharp, mild), or provolone.
Tennessee Onions
Cost $7.47 recipe / $0.93 serving
Ingredients
- 5 Vidalia onions (sometimes called “sweet onions”, (about 2.5 lbs) $2.40*)
- ½ tsp garlic powder ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.02)
- ½ tsp smoked paprika ($0.04)
- ⅛ tsp cayenne pepper ($0.02)
- 8 oz. gouda (shredded, $1.97)
- 1 tsp salt ($0.02)
- 8 oz. cheddar cheese (shredded, $1.97)
- 1 stick salted butter (½ cup, $0.99)
Instructions
- Gather ingredients and put the butter in the freezer to firm up. Preheat oven to 375°F.
- Peel and cut onions into hearty rings, about ½ inch thick.
- Toss onions with garlic powder, black pepper, smoked paprika, cayenne pepper, and salt in a 9×13” baking dish. It might seem super full, but they will wilt and cook down in the oven.
- Grate both kinds of cheese and toss together.
- Get the butter out of the freezer and carefully grate it. (I like to grate the butter because I find it does a better job of coating the onions instead of dotting the top with larger cubes.)
- Top the onions in the baking dish with the mixture of both cheeses and sprinkle the shredded butter across the top.
- Bake the onions covered with tinfoil for 30 minutes.
- Remove tinfoil and bake for an additional 15 minutes.
- Serve warm as a side dish with your favorite protein.
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Equipment
- 9×13 Baking Dish
- Grater
- Aluminum foil
Notes
Nutrition
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Gather all your ingredients and preheat your oven to 375°F. Place 1 stick salted butter in the freezer to firm up while you prep the onions.
Slice the onions: Peel and slice 5 Vidalia onions into ½ inch thick rings.
Season the onions: Add your onion slices to a 9×13” baking dish and toss with ½ tsp garlic powder, ¼ tsp black pepper, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, and 1 tsp salt. Don’t worry if your dish seems really full! The onions will cook down in the oven.
Shred the cheese: Grate 8 oz. Gouda and 8 oz. cheddar cheese and toss them together to combine.
Grate the butter: Take your butter out of the freezer and grate it carefully. I like to grate my butter because I find it does a better job of coating the onions instead of dotting the top with larger cubes!
Add the cheese and butter: Now, sprinkle the shredded cheeses on top of the onions in the baking dish. Then, evenly top with the shredded butter.
Bake: Cover the baking dish with foil and bake for 30 minutes.
Then remove the foil and bake for a further 15 minutes. Serve warm and enjoy!
Serving Suggestions
These Tennessee onions are probably one of the easiest side dishes you could make for the holidays. All you need to do is slice the onions and layer them in a baking dish with seasonings, cheese, and butter! I think you’ll love them with roasted turkey breast or a tender pot roast. They’d also work well with spinach-stuffed chicken breasts or a hearty lentil loaf during the week. Or serve them in hamburgers or sandwiches for an extra-rich, melty layer of flavor!
Storage & Reheating
Tennessee onions are best enjoyed hot out of the oven, so I highly recommend only making as much as you plan to eat fresh! The texture and flavor are at their best when the cheese is gooey and the onions are tender right after baking. If you do have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in the oven at 350°F or in the microwave until warmed through.
