Tennessee Onions

Name: Tennessee Onions
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: southern
Ingredients: 2 teaspoons brown or granulated sugar; 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon mustard powder; 1/4 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; 1/3 cup (1 ounce) grated Parmesan; 3 tablespoons unsalted butter, cut into small cubes

By Melissa Knific

Updated Nov. 27, 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(297)
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.

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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

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Preparation

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.
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.
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.
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.
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.

Ratings

4 out of 5

297 user ratings

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Comments

Doctor7 months ago

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

Lynn7 months ago

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?

Deena7 months ago

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.

Barbara2 months ago

Made this last night. Did anyone have problems with the grated cheese in the middle getting chewy instead of melty? Actually followed the directions, unusual for me.

Monika4 months ago

Made as written, my favorite part of it was the lemon. Hard to envision this as a side dish, but it’s fantastic as a topping. We put these on pork chops and will do them again when we make burgers.

Justin4 months ago

Followed the recipe and ended up with a soupy mess as the onion liquid didn't evaporate (not surprising because it says to keep things covered with foil). If I were to make again, would probably cook the onions first, either on the stove or in a baking dish, let them give up their liquid, then layer/bake in the oven.

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