Tennessee Onions

By Melissa Knific

Updated November 26, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour 45 minutes
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Rating
4(346)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

  • 2 teaspoons brown or granulated sugar

  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus more for serving

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon mustard powder

  • ¼ teaspoon ground cayenne

  • Salt and black pepper

  • 1 lemon, zested and halved (optional)

  • 3 pounds Vidalia onions (3 to 5 onions, depending on size)

  • 1 tablespoon olive oil

  • 1 cup (4 ounces) shredded sharp Cheddar

  • 1 cup (4 ounces) shredded Swiss cheese

  • ⅓ cup (1 ounce) grated Parmesan

  • 3 tablespoons unsalted butter, cut into small cubes

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

16 grams carbs; 41 milligrams cholesterol; 247 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 517 milligrams sodium; 10 grams protein; 10 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
346 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Southern Gentleman

Doesn't work well. Cooked the mandolin-sliced onions covered for an extra 30 minutes to get them tender before cooking uncovered. The dish turned out watery with the onions still not super tender. Also the cheese just overcooked which made it tough and rubbery. Seems like a better option would be to caramelize all the onions alone first, let them cool, then assemble for a last minute heating. Maybe even add flour or something absorb all the water that comes out.

Anastasia

I made this today for the first time. Very good. I would leave to set longer than the directed 10 minutes.

Janet

Can you substitute red onions ?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.