I love how a few pantry staples turn into something so rich and flavorful. The sweetness of the onions paired with the gooey, golden layers of cheese makes this dish completely irresistible. It’s vegetarian and naturally gluten-free, so it fits a variety of diets. Whether I’m serving it alongside a roast, as a potluck favorite, or even enjoying it solo with a crusty piece of bread, this recipe always delivers. It’s beginner-friendly, yet the results taste like something from a Southern diner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Produce
2 large sweet onions (Vidalia or yellow), sliced 1/2 inch thick
Dairy
4 tablespoons unsalted butter, cut into small pats
1 cup shredded mozzarella cheese
4 slices provolone cheese
1/4 cup grated Parmesan cheese
Seasonings
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I start by preheating the oven to 375°F and lightly buttering a baking dish.
I arrange the onion slices in a single, even layer in the dish, making sure not to overcrowd them.
I sprinkle the onions evenly with salt, black pepper, and Italian seasoning, then dot them with small pats of butter.
Next, I layer the shredded mozzarella over the onions, add the provolone slices on top, and finish with a generous sprinkle of Parmesan.
I bake it uncovered for 25 to 30 minutes until the cheese is golden and bubbly.
For a more golden top, I broil the dish for about 2 minutes, watching closely so it doesn’t burn.
Once out of the oven, I let it rest for 5 minutes so the cheese can set before serving.
Servings and timing
This recipe serves 6 and comes together in about 40 minutes—just 10 minutes of prep time and 30 minutes in the oven. It’s ideal for holidays, Sunday dinners, or anytime I want a hearty, cheesy side that doesn’t take much effort.
Variations
Sometimes I change up the cheese based on what I have—Gruyere, fontina, or even gorgonzola all work beautifully. For a little heat, I like to add red pepper flakes with the seasonings. If I don’t have provolone slices, shredded provolone works just fine. When I want to bulk it up a bit, I’ll add sliced mushrooms or bell peppers between the onion layers.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the portion in an oven-safe dish and warm it at 350°F until heated through. A quick broil at the end brings the cheesy top back to life. I try to avoid microwaving it because the texture tends to get rubbery.
FAQs
Can I use a different type of onion?
Yes, I’ve made this with yellow, white, and even red onions. Vidalia is my favorite for its natural sweetness, but any variety works.
Can I prepare this dish ahead of time?
I often assemble the dish a few hours in advance, cover it, and keep it in the fridge. When I’m ready, I bake it fresh. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Is this dish gluten-free?
Yes, as long as I stick to the basic ingredients, this dish is naturally gluten-free. I always double-check any store-bought cheese for additives just to be safe.
What should I serve this with?
I usually serve this alongside roasted meats, casseroles, or grilled veggies. It also pairs well with baked potatoes or as a side to a hearty soup.
Can I freeze Tennessee Onions?
I don’t recommend freezing it, since the texture of the onions and cheese can change after thawing. This dish is best enjoyed fresh or from the fridge within a few days.
Conclusion
Tennessee Onions Cheesy Baked is pure comfort in every bite. I love how the sweet onions soften and caramelize under all that melty cheese, creating a rich and satisfying side that’s both rustic and impressive. Whether I’m feeding family or just treating myself, this dish never disappoints.
