Tennessee Onions
Translated from Spanish, the language of the reel.
Wyatt Foley cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bessy Rojas on SeeMeCook
A classic and comforting side dish of thinly sliced sweet onions, baked with a smoky spice blend and three types of melted cheese until silky and caramelized.
- Time
- 1 hour 35 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 12 g
- 2 g
- 2 g
- 3 g
- 2 g
- 8 g
- 1 g
- 1 g
- 25 g
- 50 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.74 kg before cooking, which is about 220 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease a 13x9-inch baking dish.
Peel the sweet onions and cut them into uniform slices approximately 1/4-inch thick, preferably using a mandoline.
Place the onions in a large bowl and separate them with your hands to break all the rings.
In a small container, mix the salt, black pepper, smoked paprika, granulated garlic, dry mustard, brown sugar, cayenne, and fresh thyme leaves.
Pour the 2 tbsp of olive oil over the onions and toss well to coat them evenly.
Sprinkle half of the spice blend over the onions and mix with your hands. Add the other half and mix again to ensure uniform distribution.
Place half of the seasoned onions in the bottom of the prepared baking dish, forming an even layer.
Spread 2 oz of shredded cheddar cheese and 2 oz of shredded Gruyere cheese over the first layer of onions.
Add the rest of the onions on top of the cheese layer.
Top with the remaining 2 oz of cheddar and the remaining 2 oz of Gruyere.
Sprinkle the half cup of Pecorino Romano cheese over the top.
Distribute the butter pieces (3 tbsp total) across the entire surface of the dish.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for another 30 minutes until the cheese is bubbly and golden brown.
Notes
It is essential that the onions are cut thin and uniform so they melt and become silky instead of crunchy. Pecorino Romano can be substituted with Parmigiano Reggiano or Grana Padano if preferred.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 270
- Protein
- 11 g
- Carbs
- 15 g
- Fat
- 19 g
- Fiber
- 3 g
Where the calories come from
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