Tennessee Onions
Tennessee Onions are a savory baked dish featuring sweet Vidalia onions and a blend of seasonings and cheeses.
Equipment
- Oven
- baking dish
- cutting board
- Knife
- Mixing Bowls
Ingredients
Onions
- 2 ½ lb. sweet Vidalia onions (3 large or 4 medium), peeled
- 1 tsp. dried parsley
- 1 tsp. dry mustard
- 1 tsp. garlic powder
- ¾ tsp. seasoned salt
- ½ tsp. dried oregano
- ½ tsp. kosher salt
- ¼ tsp. cayenne pepper
- ¼ tsp. freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- ½ cup finely grated Parmesan
- 4 Tbsp. unsalted butter (cut into cubes)
- ½ cup low-sodium vegetable broth
- finely chopped fresh parsley for serving
Instructions
Cooking Instructions
- Arrange a rack in center of oven; preheat to 350°. Lightly grease a 13” x 9” baking dish with cooking spray.
- Arrange an onion on its side on a cutting board. Using vertical slices, cut onion into ¼"-thick rounds. Separate rounds into individual rings. Restack rings, starting from the largest piece to the smallest in prepared dish. Repeat with remaining onions for a total of 4 stacks.
- In a small bowl, mix parsley, mustard, garlic powder, seasoned salt, oregano, kosher salt, cayenne, and black pepper. In a medium bowl, toss mozzarella, cheddar, and Parmesan.
- Sprinkle onions with seasonings and gently toss to coat. Dot onions with butter. Add broth to bottom of pan and tightly cover with foil.
- Bake onions until tender, 75 to 90 minutes (the centers should be easily pierced with a fork or a metal cake tester). Remove from oven and sprinkle with cheese mixture.
- Continue to bake until cheese is melted and bubbling around the edges, 5 to 7 minutes.
- Turn on broiler. Broil, watching closely, until cheese is browned in a few spots, 1 to 2 minutes more. Top with parsley.
Notes
Cooking times may vary depending on oven efficiency. Adjust seasoning to taste.
Nutrition
Serving: 1servingCalories: 284kcal
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