Cheesy Tennessee Onions with a Savory Twist (Print version)
Sweet onions baked with two cheeses, garlic, and thyme for a rich, savory side dish.
# Ingredients:
For the onions
01 -
3 large Vidalia onions, peeled and cut into 1/2-inch rings
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon olive oil
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh thyme leaves
06 -
1 tablespoon Worcestershire sauce
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
For the cheese topping
09 -
1 cup (120 g) sharp cheddar cheese, freshly grated
10 -
1 cup (120 g) Gruyere cheese, freshly grated
11 -
1/4 cup (30 g) panko breadcrumbs (optional)
12 -
1 tablespoon chopped fresh parsley, for garnish
# Instructions:
01 -
Peel the onions and slice them into 1/2-inch thick rings. Keep the rings nested together so they hold their shape during baking. Arrange them in a single layer in a buttered 9x13 inch baking dish.
02 -
Melt the butter with olive oil in a small skillet over medium heat. Add the garlic and thyme and cook for 30 seconds until fragrant. Remove from heat and stir in the Worcestershire sauce, salt, and pepper. Drizzle evenly over the onion rings.
03 -
Scatter the grated cheddar and Gruyere evenly over the onions, making sure some cheese falls between the rings.
04 -
Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes, until the onions are tender when pierced with a knife.
05 -
Remove the foil. Sprinkle panko on top if using. Return to the oven uncovered for 10 to 15 minutes, until the cheese is bubbly and golden brown at the edges. Let rest for 5 minutes, then garnish with parsley and serve.
# Good to know:
01 -
Best served warm while the cheese is still soft and pullable.
02 -
For a richer dish, substitute half-and-half for the butter and oil mixture.