Want to know what was ‘pon Rocky Top? Tennessee Onions! That’s what, the premier Vidalia Onion Recipe! You want an exceptional and EASY savory dish, right? Yeah, I thought so! This Southern Tennessee Onions Casserole Recipe - Easy is the right recipe for you, delicious cheesy onions!
This delightful Vidalia Onion Recipes is made with sweet vidalia onions resulting in a vidalia onion casserole!
Basically, I’ve been eating this vidalia onion casserole for 30 years now, and I don’t forsee a time when I’ll stop. You should try it!
Sweet onions cut into onion rings, sprinkled with garlic powder and covered with cheddar cheese then baked in a prepared baking dish.
What could be easier? You'll love it, I promise!
Why This Baked Vidalia Onion Recipe Works!
- It has simple ingredients that you probably already have in your kitchen like sweet vidalia onions, butter and garlic.
- This has been rated as one of the BEST vidalia onion recipes out there!
- What can go wrong with melted mozzarella cheeses, garlic and a sweet vidalia onion?
Frequently Asked Questions (FAQ's)
What to Cook for Vegetarians
This vidalia onion recipes is a perfect recipe for your vegetarian friends.
What Are Tennessee Onions
Good question! Sweet Onions like Tennessee Onions are baked Vidalia (or other sweet onions) Onions with butter, cheese, garlic and various herbs.
This dish of Tennessee Onions is a creation using sweet vidalia onions from the recipe of a great grandmother of a good friend of mine.
I have no idea why she called this vidalia onion casserole Tennessee Onions. You'll catch some great flavors of the south and it's the best dish for the most ardent onion fan, like me!
Vidalia onions are the mighty onion that come from Georgia, not Tennessee! Who knows – let’s just roll with it – OK?
Is a Vidalia Onion and Sweet Onion
Yes, vidalia onions are sweet onions. If you can’t find Vidalias try substituting Cipollini onions, Texas Sweet or other sweet onions.
Where are Vidalia Onions Grown
According to my research, REAL vidalia onions are grown in Georgia!
How Do I Store Vidalia Onions
Store Vidalia onions (and all onions) in a cool dry dark place. If you happen to have an old pair of panty hose, you can drop a Vidalia down into the foot, tie a knot, drop another in and so on.
Just cut the bottom one off as you need an onion! This works GREAT!
When are Vidalia Onions in Season
Vidalia Onions are in season in the summer time. You will be able to find other types of sweet onions all year long.
Tips and Tricks for Perfect Tennessee Onions Recipe
- Serve Tennessee Onions over hamburgers, as teh backbone of soups, over steak, as a side dish at your cookout or even as a “burger option” for your vegetarian friends.
- Cut the sweet onions in even thicknesses and separate out the rings
- Cut the sweet onions about ½ inch thick slices
- Use Vidalia Onions when available. Texas Sweets will do as well. Any sweet onion will do in a pinch but Vidalias are the best.
- These Tennessee Onions do not make a custard pie like filling, they simply make baked onions with a cheesy topping – YUM!
- Use the best quality cheese that you can afford for this – it makes a difference.
- Check to see if it needs salt before adding any, cheese and garlic salt are both salty already
- Be sure to prepare your dish with non-stick cooking spray, it helps with prep time and clean up.
- Just bake until the onions are soft - this might be 35-40 minutes, but if your slices are thinner, it will be done sooner.
- Store in an airtight container in the fridge for up to 5 days.
- Sprinkle with your choice of fresh herbs
Serving Suggestions
So, you are probably wondering how to serve this fabulous Tennessee Onion Bake. Vidalia onions in this baked Tennessee Onions dish are TERRIFIC with Hangry Hamburgers, Potato Salad and a green caprese salad with a dessert of Banana Pudding
Here's How You Do It
STEP 1. First cut the onions into ½ inch rounds and layer in the baking dish.
STEP 2. Place pats of butter, shredded cheese and herbs on top of the onions.
Part 3. Bake in the oven!
STEP 4. Enjoy!!!
Watch Sarah Make Tennessee Onions
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Tennessee Onions
Ingredients
- 2-3 whole Vidalia onions or any sweet onion will do
- 4 tablespoon unsalted butter
- 1 teaspoon Garlic salt
- ½ teaspoon Pepper
- 1 Cup shredded sharp cheddar cheese the better quality, the better taste
- 1 Cup shredded mozzarella Cheese
- ½ cup grated Parmesan cheese
- Fresh oregano or other herbs for garnish
Instructions
- Using non-stick cooking spray, prepare a 9x9 (or 9x13) baking dish.
- Heat oven to 350
- Slice the Vidalia onions in ¼ to ½ inch slices and separate the rings.
- Lay the rings in the prepared baking dish
- Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about ½ tsp).
- Cut the butter into pats and place around the dish on top of the onions.
- Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
- Bake at 350 uncovered for 30 minutes or until bubbly and the cheese has started to brown (browned cheese bits is one of the best parts!)
- Remove from the oven, allow to cool for a few minutes, garnish with some fresh herbs (oregano, chives, thyme all work well) and then serve.
Notes
- Serve Tennessee Onions over hamburgers, over steak, as a side dish at your cookout or even as a “burger option” for your vegetarian friends.
- Cut the sweet onions in even thicknesses and separate out the rings
- Cut the sweet onions about ½ inch thick
- Use Vidalia Onions when available. Texas Sweets will do as well. Any sweet onion will do in a pinch but Vidalias are the best.
- These Tennessee Onions do not make a custard pie like filling, they simply make baked onions with a cheesy topping - YUM!
- Use the best quality cheese that you can afford for this - it makes a difference.
- Check to see if it needs salt before adding any, cheese and garlic salt are both salty already
Nutrition
A VERSE TO SHARE
The folks in the Bible eating Manna for all those days reminds me how thankful I am for things like Tennessee Onions, cheesy, tangy, flavorful. Thank God for manna and thank good for onions!
John 6:31
Our fathers ate the manna in the wilderness; as it is written, ‘He gave them bread from heaven to eat.’”
***THIS POST HAS BEEN UPDATED BY WENDI WITH NEW INFORMATION***
Skip says
These were quite good. I used them for a BBQ, and they went over well. I did a mix of vidalia and red onion, LOTS of garlic and Italian seasoning. You can do so many different things with these. Next time will use white cheddar and then I will try these over my baked beans with the cheddar cheese. Super good!!
Wendi Spraker says
Wow! That sounds terrific! Go wild! Please come back and let me know about new combinations that you try!
Beth says
The flatter the onion, the sweeter it is. This applies even to yellow onions. Love me some onion recipes....and this one is next.
Wendi Spraker says
I love those ol flat sweet onions too!
joanne says
can this be put together ahead of time
Wendi Spraker says
Yes, absolutely. You can put it all in the baking dish, cover with plastic wrap and then when ready to bake, remove the plastic wrap and proceed.
Toni says
Do you think blue cheese would be good mixed with the old cheddar?
Wendi Spraker says
Depends entirely on your tastes. Not sure what you are referring to about old cheddar. Does it have mold? If so, then no.
Roni says
They were so good, but 30 minutes was not nearly long enough.
Wendi Spraker says
Yes, you can cook them much longer depending on how firm you want your final onion dish.
Lynn says
Do you think these would be okay to make the day before and reheat?
Wendi Spraker says
I'm pretty sure if you are reheating, the onions will be overly wilty. you could go ahed and have everything ready to put in the pan (or even put it all in the pan and cover with plastic wrap and put in the fridge) and then just bake right before you are ready to eat.
Jim says
Mine came out very watery. I did use 4 onions but plenty of cheese. I'm thinking that the onions need to be in a thinner layer since mine were up to the top of the dish?
Wendi Spraker says
Hi Jim, I've never had an issue with wateriness and I've completely filled a baking dish. I'm thinking maybe your onions just had a higher water content that some others might have. No need to cover your baking dish, if you were doing so, that would hold water in.