Tennessee Onions

By Melissa Knific

Updated Nov. 26, 2024

Tennessee Onions
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 45 minutes
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Rating
4(336)
Comments
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The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.

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Ingredients

Yield:8 servings
  • 2teaspoons brown or granulated sugar
  • 1teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus more for serving
  • 1teaspoon smoked paprika
  • 1teaspoon garlic powder
  • ½teaspoon mustard powder
  • ¼teaspoon ground cayenne
  • Salt and black pepper
  • 1lemon, zested and halved (optional)
  • 3pounds Vidalia onions (3 to 5 onions, depending on size)
  • 1tablespoon olive oil
  • 1cup (4 ounces) shredded sharp Cheddar
  • 1cup (4 ounces) shredded Swiss cheese
  • ⅓cup (1 ounce) grated Parmesan
  • 3tablespoons unsalted butter, cut into small cubes
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

247 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 10 grams protein; 517 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or ¾ teaspoon fine salt), ¼ teaspoon black pepper and lemon zest, if using.

  2. Step 2

    Slice onions crosswise into ¼-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.

  3. Step 3

    Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.

  4. Step 4

    Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.

  5. Step 5

    Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.

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Ratings

4 out of 5
336 user ratings
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Comments

Doctor

Made as written. Served to 5 people with crab cakes and rice. No one liked it, including me.

Lynn

I haven't found a decent Vidalia onion since sometime in 1980's. Vidalia's are extremely sweet and they are seasonal. Onions today sold as Vidalias are hot and available year-round. (That could account for some of the comments here.) Can NYTimes Cooking do some investigative reporting and find out what's up with the Vidalias?

Deena

Make this recipe EXCLUDING the cheese and the lemon. It will bake in about 30 minutes, then uncover and allow some of the moisture to evaporate in the oven. Baked onions are amazing with pork chops or a steak. You will love it.

Carla

I made Ukrainian Easter Eggs using onions skins. I had to peel 5 large onions to get the required amount I needed for the dye bath. What do I do with all these onions?? This was the perfect recipe for all those onions. I served them with Easter Ham and they were delicious!!

Deborah Cronin

We didn’t love this dish. Is it normal for the cheese to disappear into the onion mix? I had expected a gooey cheesy sort of thing.

Bonnie

This is the literal best recipe I have ever made. It is DELICIOUS. You MUST use a mandolin. Use Ritz on top after uncovering, you will thank me. 10/10 will be making on repeat.

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