Directions
- 1Peel and slice 3 pounds of sweet onions thinly, about 1/4 inch thick, using a mandoline.
- 2Toss the sliced onions in a bowl to break up all the rings.
- 3Prepare the spice blend by combining 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, 1 teaspoon of granulated garlic, 1 teaspoon of dry mustard, 2 teaspoons of brown sugar, 1/2 teaspoon of cayenne, and 1 teaspoon of stripped fresh thyme leaves in a small bowl.
- 4Mix the spice blend together.
- 5Add a couple of tablespoons of good quality olive oil to the sliced onions and toss to coat.
- 6Sprinkle about half of the spice and herb mixture over the onions and toss with your hands to distribute evenly.
- 7Sprinkle the other half of the spice and herb mixture over the onions and toss again to ensure all onions are coated.
- 8Grease a 13x9 inch baking dish.
- 9Place the first layer of seasoned onions in the greased baking dish.
- 10Add 2 ounces of freshly grated Tillamook mild cheddar cheese over the first layer of onions.
- 11Add 2 ounces of freshly grated Gruyère cheese over the cheddar.
- 12Add another layer of seasoned onions on top of the cheese.
- 13Add another 2 ounces of freshly grated Tillamook mild cheddar cheese.
- 14Add the remaining 2 ounces of freshly grated Gruyère cheese.
- 15Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
- 16Dot the top with a total of 3 tablespoons of butter cut into small pieces.
- 17Cover the baking dish tightly with aluminum foil.
- 18Bake in a preheated oven at 350°F (175°C) for 45 minutes.
- 19Remove the foil and bake for an additional 30 minutes until golden brown and bubbly.
Ingredients
- 3 pounds sweet onions
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon dry mustard
- 2 teaspoons brown sugar
- 0.5 teaspoon cayenne
- 1 teaspoon fresh thyme leaves (stripped)
- 2 tablespoons good quality olive oil
- 4 ounces Tillamook mild cheddar cheese (freshly grated)
- 4 ounces Gruyère cheese (freshly grated)
- 0.5 cup Pecorino Romano cheese (freshly grated)
- 3 tablespoons butter (cut into small pieces)
Equipment
mandolinemixing bowlbaking dish (13x9 inch)aluminum foiloven
Tips
- Slice onions uniformly and thinly (about 1/4 inch thick) so they melt and become silky, not crunchy.
- You can use light or dark brown sugar.
- You can use sharp cheddar, Parmesan Reggiano, or Grana Padano cheese as alternatives.
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