Tennessee Cheesy Baked Onions is a Southern baked casserole of thinly sliced sweet onions layered with cheddar and Parmesan cheese, seasoned with smoked paprika and Cajun spices, then baked until golden and bubbly. It works as a side dish or topping for pork chops.
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Preheat your oven to 375°F (190°C).
Thinly slice the sweet onions and place them in a large mixing bowl.
Drizzle the onions with olive oil and toss to coat.
Add the smoked paprika, black pepper, Cajun seasoning, garlic and herb seasoning, and brown sugar to the bowl. Mix everything together until the onions are evenly seasoned.
Place half of the seasoned onions in the bottom of a baking dish.
Sprinkle a layer of shredded cheddar cheese over the onions.
Add the remaining onions on top of the cheese.
Top with the rest of the shredded cheddar cheese and then the grated Parmesan cheese.
Dot the top of the casserole with pats of butter.
Cover the baking dish tightly with aluminum foil.
Bake for 45 minutes.
Carefully remove the dish from the oven and remove the foil.
Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the top is golden brown and bubbly.
Let cool slightly, garnish with fresh parsley if desired, and serve.
Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Sweet onions like Vidalia or Texas Sweet are ideal because they caramelize and turn mellow when baked. Yellow onions work too but are slightly sharper.
Pre-shredded cheese contains anti-caking agents that can affect melting. Shredding your own gives the creamiest, most cohesive bake, but pre-shredded works in a pinch.
The cheese should be melted and bubbly around the edges, and the top should be golden brown. The onions should be tender when pierced with a fork.
Yes. Halve all ingredients and bake in a smaller casserole dish (8x8-inch). Check for doneness at 20–25 minutes.
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