Tennessee Onion Casserole

75 mins
Serves 1
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Directions

  1. 1Peel and slice 3 pounds of sweet onions thinly, about 1/4 inch thick, using a mandoline.
  2. 2Peel and slice 3 pounds of sweet onions thinly, about 1/4 inch thick, using a mandoline.
  3. 3Peel and slice 3 pounds of sweet onions thinly, about 1/4 inch thick, using a mandoline.
  4. 4Toss the sliced onions in a bowl to break up all the rings.
  5. 5Toss the sliced onions in a bowl to break up all the rings.
  6. 6Toss the sliced onions in a bowl to break up all the rings.
  7. 7Prepare 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.
  8. 8Prepare 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.
  9. 9Prepare 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.
  10. 10Mix the spice blend together.
  11. 11Mix the spice blend together.
  12. 12Mix the spice blend together.
  13. 13Add a couple of tablespoons of good quality olive oil to the sliced onions and toss to coat.
  14. 14Add a couple of tablespoons of good quality olive oil to the sliced onions and toss to coat.
  15. 15Add a couple of tablespoons of good quality olive oil to the sliced onions and toss to coat.
  16. 16Sprinkle about half of the spice and herb mixture over the onions and toss with your hands to distribute evenly.
  17. 17Sprinkle about half of the spice and herb mixture over the onions and toss with your hands to distribute evenly.
  18. 18Sprinkle about half of the spice and herb mixture over the onions and toss with your hands to distribute evenly.
  19. 19Sprinkle the other half of the spice and herb mixture over the onions and toss again to ensure all onions are coated.
  20. 20Sprinkle the other half of the spice and herb mixture over the onions and toss again to ensure all onions are coated.
  21. 21Sprinkle the other half of the spice and herb mixture over the onions and toss again to ensure all onions are coated.
  22. 22Grease a 13x9 inch baking dish.
  23. 23Grease a 13x9 inch baking dish.
  24. 24Grease a 13x9 inch baking dish.
  25. 25Place the first layer of seasoned onions in the greased baking dish.
  26. 26Place the first layer of seasoned onions in the greased baking dish.
  27. 27Place the first layer of seasoned onions in the greased baking dish.
  28. 28Add 2 ounces of freshly grated Tillamook mild cheddar cheese over the first layer of onions.
  29. 29Add 2 ounces of freshly grated Tillamook mild cheddar cheese over the first layer of onions.
  30. 30Add 2 ounces of freshly grated Tillamook mild cheddar cheese over the first layer of onions.
  31. 31Add 2 ounces of freshly grated Gruyère cheese over the cheddar.
  32. 32Add 2 ounces of freshly grated Gruyère cheese over the cheddar.
  33. 33Add 2 ounces of freshly grated Gruyère cheese over the cheddar.
  34. 34Add another layer of seasoned onions on top of the cheese.
  35. 35Add another layer of seasoned onions on top of the cheese.
  36. 36Add another layer of seasoned onions on top of the cheese.
  37. 37Add another 2 ounces of freshly grated Tillamook mild cheddar cheese.
  38. 38Add another 2 ounces of freshly grated Tillamook mild cheddar cheese.
  39. 39Add another 2 ounces of freshly grated Tillamook mild cheddar cheese.
  40. 40Add the remaining 2 ounces of freshly grated Gruyère cheese.
  41. 41Add the remaining 2 ounces of freshly grated Gruyère cheese.
  42. 42Add the remaining 2 ounces of freshly grated Gruyère cheese.
  43. 43Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  44. 44Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  45. 45Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  46. 46Dot the top with a total of 3 tablespoons of butter cut into small pieces.
  47. 47Dot the top with a total of 3 tablespoons of butter cut into small pieces.
  48. 48Dot the top with a total of 3 tablespoons of butter cut into small pieces.
  49. 49Cover the baking dish tightly with aluminum foil.
  50. 50Cover the baking dish tightly with aluminum foil.
  51. 51Cover the baking dish tightly with aluminum foil.
  52. 52Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  53. 53Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  54. 54Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  55. 55Remove the foil and bake for an additional 30 minutes until golden brown and bubbly.
  56. 56Remove the foil and bake for an additional 30 minutes until golden brown and bubbly.
  57. 57Remove the foil and bake for an additional 30 minutes until golden brown and bubbly.

Ingredients

  • 3 pounds sweet onions
  • 3 pounds sweet onions
  • 3 pounds sweet onions
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 teaspoon dry mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon dry mustard
  • 2 teaspoons brown sugar
  • 2 teaspoons brown sugar
  • 2 teaspoons brown sugar
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne
  • 1 teaspoon fresh thyme leaves (stripped)
  • 1 teaspoon fresh thyme leaves (stripped)
  • 1 teaspoon fresh thyme leaves (stripped)
  • 2 tablespoons good quality olive oil
  • 2 tablespoons good quality olive oil
  • 2 tablespoons good quality olive oil
  • 4 ounces Tillamook mild cheddar cheese (freshly grated)
  • 4 ounces Tillamook mild cheddar cheese (freshly grated)
  • 4 ounces Tillamook mild cheddar cheese (freshly grated)
  • 4 ounces Gruyère cheese (freshly grated)
  • 4 ounces Gruyère cheese (freshly grated)
  • 4 ounces Gruyère cheese (freshly grated)
  • 0.5 cup Pecorino Romano cheese (freshly grated)
  • 0.5 cup Pecorino Romano cheese (freshly grated)
  • 0.5 cup Pecorino Romano cheese (freshly grated)
  • 3 tablespoons butter (cut into small pieces)
  • 3 tablespoons butter (cut into small pieces)
  • 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.