Hey y'all! If you're searching for a side dish that's classically Southern, irresistibly cheesy, and effortlessly crowd-pleasing, Tennessee Onions are about to rock your taste buds! With sweet, tender onions smothered in melty cheese and rich seasonings, this casserole easily steals the show at family dinners, backyard BBQs, and holiday gatherings. Whether you've tried it before or this is your first bite, Tennessee Onions will make you a believer. Let’s get cooking!
Why You’ll Love This Tennessee Onions Recipe
- Easy prep and simple ingredients mean fast, stress-free assembly.
- Bursting with gooey, cheesy flavor and natural onion sweetness.
- Perfect as a comforting side, meatless main, or potluck favorite.
- Customizable with your favorite cheeses or spice blends.
- Bakes beautifully golden and bubbly every time.
Tennessee Onions Ingredients List
- 3 large sweet onions (such as Vidalia), sliced into ¼-inch rings
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Tennessee Onions: Step-by-Step Directions
Step 1: Prep the Onions
Preheat your oven to 350°F (175°C). Peel and slice the sweet onions into even, ¼-inch thick rings. Separate the rings gently.
Step 2: Layer the Onions
Arrange the onion rings in an even layer in a 9x13-inch baking dish. Overlap slightly if needed to fit all the onions.
Step 3: Add Cheese & Seasonings
Sprinkle cheddar and Monterey Jack cheeses evenly over the onions. Pour the melted butter over the top, then dust with Parmesan, garlic powder, smoked paprika, and a generous pinch of salt and pepper.
Step 4: Bake the Tennessee Onions
Bake uncovered in the preheated oven for 35-40 minutes, until the onions are tender and the cheese is golden and bubbly. Remove and let cool for 5 minutes before garnishing with fresh parsley.
Notes & Helpful Cooking Tips
- Choose Vidalia or other sweet onions for the best flavor and tender texture.
- Make sure to slice onions uniformly so they cook evenly.
- For a lighter version, try reducing the butter and cheese amounts. Learn more about nutritional swaps.

Tennessee Onions Variations
- Spicy Tennessee Onions: Add a pinch of cayenne or sliced jalapeños with the seasonings.
- Tennessee Onions with Bacon: Sprinkle ½ cup crumbled cooked bacon over the top before baking.
- Herbed Tennessee Onions: Fold in chopped chives or thyme for an aromatic twist.
Required Equipment for Tennessee Onions
- 9x13-inch baking dish
- Cutting board and sharp knife
- Mixing bowls
- Measuring cups and spoons
- Aluminum foil (optional for storage)
Tennessee Onions Storage Instructions
Leftover Tennessee Onions can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave individual portions for 1-2 minutes. Freezing is not recommended, as the texture of the onions may become mushy.
What to Serve with Tennessee Onions (Serving Suggestions)
- Grilled steak, roast chicken, or pulled pork
- Alongside classic Southern fare like collard greens, cornbread, or baked beans
- As a savory topping for burgers or baked potatoes
- Enjoy with a crisp salad and crusty bread for a hearty vegetarian meal
Pro Tips for Perfect Tennessee Onions
- Use freshly shredded cheese for the best melt and flavor – pre-shredded cheese may contain anti-caking agents that affect texture. Read more at Serious Eats.
- For ultra-tender onions, cover the casserole with foil for the first 20 minutes, then uncover to finish baking.
- Let the casserole rest for a few minutes before serving to allow flavors to meld and cheese to set. For more onion tips, check out Allrecipes.
Tennessee Onions FAQ
- Can I use yellow or white onions instead of sweet onions?
- Yes, but sweet onions (like Vidalia) offer a milder flavor and better texture for this dish.
- Can I prepare Tennessee Onions ahead of time?
- Absolutely! Assemble everything a day ahead, cover, and refrigerate. Add 5 extra minutes to the baking time when ready to cook.
- Are Tennessee Onions gluten-free?
- Yes! This basic recipe contains no gluten—just double-check your seasonings and cheese labels if needed.
Prep & Cooking Times for Tennessee Onions
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
Ingredients
- 3 large sweet onions (such as Vidalia), sliced into ¼-inch rounds
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Arrange the sliced onions evenly in the prepared baking dish, separating the rings slightly.
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3Drizzle the melted butter over the onions, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper.
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4Top the onions with the cheddar cheese, mozzarella cheese, and Parmesan cheese, spreading each evenly.
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5Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
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6Let cool for 5 minutes before serving. Enjoy as a warm, cheesy side dish!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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