Tennessee Onions
Jan 18, 2026 05:41 AM
I’ve been an onion girl pretty much my whole life. Things locked into place when my mom went through a whole-baked onion phase at some point in my childhood. Whether they’re frizzly-fried, made into onion rings, caramelized in French onion soup, served raw on salads or as pickled onions on my sandwiches, I love them all. As far as I’m concerned, most (savory) dishes can be made better with some onions. So when I heard there was a casserole made of mostly onions, my ears perked all the way up. Then I saw someone scoop some of that onion casserole onto a burger, and I was sold.
While they’re called “Tennessee onions,” the origins are unclear — likely in the Appalachian region, but not necessarily from Tennessee. One thing is for certain: The sweet Vidalia onions that are used to make up the bulk of the recipe actually come from Georgia (go figure!). Regardless, with layers of spiced sweet onions, gooey cheddar, smoked Gouda, and a sprinkling of Parmesan, there is a lot to love in this Southern casserole.
Ingredients:
- Cooking spray
- 3 pounds Vidalia or sweet onions (about 4 large)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces mild cheddar cheese, shredded (about 1 cup)
- 4 ounces smoked Gouda or cheddar cheese
- 1 1/4 ounces grated Parmesan cheese
- 4 tablespoons (1/2 stick) unsalted butter, diced
- 2 tablespoons finely chopped fresh parsley leaves, for garnish (optional)
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
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