Name: Tennessee Onions (Better than Onion Rings)
Prep time: 10 min
Cook time: PT-488444H45M59S
Total time: PT-488444H45M59S
Cuisine: American
Ingredients: 3–4 Vidalia sweet onions; 2 tablespoons unsalted butter; 1 teaspoon salt (adjust to taste); 1 teaspoon garlic powder; ½ teaspoon oregano; 1 cup Italian blend cheese, shredded; 1 cup cheddar cheese, shredded; ½ cup Parmesan cheese, shredded

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These Tennessee onions are my favorite way to enjoy sweet onions without frying. The tender Vidalia onion slices bake under a blanket of melty, golden cheese, turning soft and rich with every bite. They’re savory, slightly sweet, and so comforting—perfect as a side dish, appetizer, or even the star of the table alongside grilled meats or burgers.

Why You’ll Love This Recipe

I love this recipe because it takes all the appeal of onion rings and makes them easier, cheesier, and more flavorful. There’s no messy frying, and the combination of Italian blend, cheddar, and Parmesan cheese gives these onions incredible depth. The baking process enhances the sweetness of the onions while creating a bubbling, cheesy crust that’s hard to resist. It’s simple enough for weeknights but impressive enough for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3–4 Vidalia sweet onions
2 tablespoons unsalted butter
1 teaspoon salt (adjust to taste)
1 teaspoon garlic powder
½ teaspoon oregano
1 cup Italian blend cheese, shredded
1 cup cheddar cheese, shredded
½ cup Parmesan cheese, shredded

Directions

I preheat my oven to 350°F (175°C) and coat a 9×13-inch baking dish with non-stick cooking spray.
I peel and slice the Vidalia onions into ¼-inch rounds, keeping the rings intact.
I arrange the onion slices evenly in the baking dish.
I season with salt, garlic powder, and oregano.
I cut the butter into small pats and distribute them evenly over the onions.
I sprinkle the Italian blend and cheddar cheese over the top, finishing with Parmesan.
I bake for 35–40 minutes, until the cheese is bubbly and golden brown.
I serve the onions hot, while the cheese is still melty.

Servings and timing

This recipe makes about 6 servings. Prep time is 10 minutes, and baking time is 35–40 minutes, so it’s ready in under an hour.

Variations

I sometimes add a pinch of red pepper flakes for a little heat.
For extra richness, I mix a spoonful of cream cheese into the shredded cheese before topping the onions.
I’ve also layered thin slices of tomato or bell pepper over the onions for extra flavor and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes until warmed through. Microwaving works, but the oven helps keep the cheese crustier.

FAQs

Can I use a different type of onion?

Yes, other sweet onions like Walla Walla or Maui work well.

How can I make this dish lighter?

I use reduced-fat cheese and replace butter with a light spray of olive oil.

Can I prepare this ahead of time?

Yes, I assemble it a few hours before baking and store it in the refrigerator until ready to cook.

What can I serve with Tennessee onions?

They pair beautifully with grilled steaks, burgers, or barbecue chicken.

Can I add herbs?

Yes, fresh parsley or thyme sprinkled on after baking adds a fresh touch.

Conclusion

These Tennessee onions are proof that baked can be better than fried. Sweet, tender onions under a cheesy, golden crust make for a side dish that’s just as satisfying as onion rings—without the hassle of frying. They’re easy to make, full of flavor, and always a crowd-pleaser at my table.