Tennessee Onion Casserole
Directions
- 1Peel and slice 3 pounds of sweet onions thin, about a quarter of an inch thick, using a mandoline.
- 2Toss all the sliced onions together to break up all the rings.
- 3In a small bowl, combine 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, 0.5 teaspoon of cayenne, and 1 teaspoon of stripped fresh thyme leaves.
- 4Mix the spice blend together.
- 5Drizzle about 2 tablespoons of good quality olive oil over the sliced onions and toss to coat.
- 6Sprinkle about half of the spice and herb mixture over the onions and toss with hands to distribute evenly.
- 7Add the remaining half of the spice mixture and toss again to fully coat the onions.
- 8Grease a 13x9 baking dish.
- 9Spread the first layer of seasoned onions evenly in the bottom of the baking dish.
- 10Sprinkle 2 ounces of freshly grated Tillamook mild cheddar cheese over the first layer of onions.
- 11Sprinkle 2 ounces of freshly grated Gruyère cheese over the cheddar cheese layer.
- 12Add another layer of seasoned onions on top of the cheeses.
- 13Sprinkle another 2 ounces of Tillamook mild cheddar cheese over the second layer of onions.
- 14Sprinkle the remaining 2 ounces of Gruyère cheese over the cheddar.
- 15Sprinkle about 0.5 cup of freshly grated Pecorino Romano cheese on top.
- 16Dot the top of the casserole with a total of 3 tablespoons of butter cut into small pieces.
- 17Tightly cover the baking dish with foil.
- 18Bake in the oven at 350°F (175°C) for 45 minutes.
- 19Remove the foil and bake for another 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
- 2 tablespoons olive oil
- 4 ounces Tillamook mild cheddar cheese
- 4 ounces Gruyère cheese
- 0.5 cup Pecorino Romano cheese
- 3 tablespoons butter
Equipment
mandolinebowl13x9 baking dishfoil
Tips
- It's very important to slice the onions uniformly and thin, about a quarter of an inch thick, so they melt and are silky, not crunchy.
- You can use either light or dark brown sugar.
- You could use sharp cheddar instead of mild cheddar.
- You could use Parmigiano Reggiano or Grana Padano instead of Pecorino Romano cheese.
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