Melted cheese Tennessee onions with a buttery golden crust is a simple yet wildly flavorful side dish made with sweet onions baked in butter, cheese, and seasonings until tender, bubbling, and perfectly golden. It’s rich, savory, and has that old-fashioned comfort food magic I love digging into.
Why You’ll Love This Recipe
I love this dish because it turns humble onions into something irresistible. The onions become soft and sweet in the oven, while the cheesy topping and buttery crust give it a decadent edge. It’s a perfect side for grilled meats, burgers, or even a holiday roast, and it only takes a few pantry staples to pull off. Everyone always asks for seconds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sweet onions (like Vidalia), peeled and sliced into thick rings
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Salted butter
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Garlic powder
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Italian seasoning or dried thyme
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Salt and pepper
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Shredded mozzarella cheese
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Shredded cheddar cheese
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Grated parmesan cheese
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Optional: crushed crackers or panko breadcrumbs for extra crunch
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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I slice the onions into thick rounds (about ½ inch) and separate them into rings.
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I arrange the rings in the baking dish in a single, snug layer.
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I drizzle the melted butter over the onions and sprinkle them with garlic powder, Italian seasoning, salt, and pepper.
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I top everything evenly with a mix of mozzarella, cheddar, and parmesan cheese.
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If I want a little extra crunch, I sprinkle crushed crackers or breadcrumbs over the top.
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I bake uncovered for 30–35 minutes, until the onions are tender and the cheese is golden and bubbly.
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I let them rest a few minutes before serving so the layers set slightly.
Servings and timing
This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 30–35 minutes to bake, so it’s ready in under 45 minutes.
Variations
I sometimes swap in Gruyère or pepper jack cheese for a twist. When I want a spicier version, I add crushed red pepper or smoked paprika. If I’m serving a crowd, I double the recipe and bake it in a large casserole dish. For a meatier version, I crumble sausage over the onions before adding the cheese.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) until hot and bubbly again—about 10–15 minutes. The microwave works too, but the oven keeps the crust nice and crisp. I don’t recommend freezing, as onions can become watery when thawed.
FAQs
What type of onions work best?
I like using sweet onions like Vidalia or Walla Walla because they mellow out beautifully when baked. Yellow onions work too, but they’re slightly sharper.
Can I make this ahead of time?
Yes, I prep and assemble everything ahead, then cover and refrigerate it. I bake it fresh when I’m ready to serve.
Can I make it without breadcrumbs?
Absolutely. The cheese and butter form a delicious crust on their own, but breadcrumbs or crackers just add an extra layer of texture.
Is this dish vegetarian?
Yes, it’s fully vegetarian as written. Just make sure to check that the cheese doesn’t contain animal rennet if I’m serving strict vegetarians.
Can I use different cheeses?
Definitely. I’ve used Swiss, Monterey Jack, Gruyère, or a mix of whatever I have on hand. The key is a nice balance of meltiness and flavor.
Conclusion
Melted cheese Tennessee onions with a buttery golden crust is one of those easy, crowd-pleasing dishes I find myself making again and again. It’s comforting, savory, and turns everyday ingredients into something special. Whether I serve it on a weeknight or at a holiday dinner, it always disappears fast.
