Tennessee Onion Casserole

75 mins
Serves 1
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Directions

  1. 1Peel the sweet onions.
  2. 2Peel the sweet onions.
  3. 3Peel the sweet onions.
  4. 4Slice the peeled onions thinly, about a quarter of an inch thick, using a mandoline.
  5. 5Slice the peeled onions thinly, about a quarter of an inch thick, using a mandoline.
  6. 6Slice the peeled onions thinly, about a quarter of an inch thick, using a mandoline.
  7. 7Toss all the sliced onion rings together in a bowl to break them up.
  8. 8Toss all the sliced onion rings together in a bowl to break them up.
  9. 9Toss all the sliced onion rings together in a bowl to break them up.
  10. 10In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, dry mustard, brown sugar, cayenne, and fresh thyme leaves.
  11. 11In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, dry mustard, brown sugar, cayenne, and fresh thyme leaves.
  12. 12In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, dry mustard, brown sugar, cayenne, and fresh thyme leaves.
  13. 13Mix the spice blend together.
  14. 14Mix the spice blend together.
  15. 15Mix the spice blend together.
  16. 16Drizzle olive oil over the sliced onions.
  17. 17Drizzle olive oil over the sliced onions.
  18. 18Drizzle olive oil over the sliced onions.
  19. 19Toss the onions with olive oil to coat them evenly.
  20. 20Toss the onions with olive oil to coat them evenly.
  21. 21Toss the onions with olive oil to coat them evenly.
  22. 22Sprinkle about half of the spice mixture over the oiled onions.
  23. 23Sprinkle about half of the spice mixture over the oiled onions.
  24. 24Sprinkle about half of the spice mixture over the oiled onions.
  25. 25Toss the onions with your hands to distribute the spices evenly.
  26. 26Toss the onions with your hands to distribute the spices evenly.
  27. 27Toss the onions with your hands to distribute the spices evenly.
  28. 28Add the remaining half of the spice mixture to the onions.
  29. 29Add the remaining half of the spice mixture to the onions.
  30. 30Add the remaining half of the spice mixture to the onions.
  31. 31Toss the onions again to ensure all spices are distributed.
  32. 32Toss the onions again to ensure all spices are distributed.
  33. 33Toss the onions again to ensure all spices are distributed.
  34. 34Grease a 13x9 baking dish.
  35. 35Grease a 13x9 baking dish.
  36. 36Grease a 13x9 baking dish.
  37. 37Place the first layer of seasoned onions in the baking dish.
  38. 38Place the first layer of seasoned onions in the baking dish.
  39. 39Place the first layer of seasoned onions in the baking dish.
  40. 40Sprinkle 2 ounces of freshly grated Tillamook mild cheddar cheese over the first onion layer.
  41. 41Sprinkle 2 ounces of freshly grated Tillamook mild cheddar cheese over the first onion layer.
  42. 42Sprinkle 2 ounces of freshly grated Tillamook mild cheddar cheese over the first onion layer.
  43. 43Sprinkle 2 ounces of freshly grated Gruyere cheese over the cheddar cheese layer.
  44. 44Sprinkle 2 ounces of freshly grated Gruyere cheese over the cheddar cheese layer.
  45. 45Sprinkle 2 ounces of freshly grated Gruyere cheese over the cheddar cheese layer.
  46. 46Add another layer of seasoned onions on top of the cheese.
  47. 47Add another layer of seasoned onions on top of the cheese.
  48. 48Add another layer of seasoned onions on top of the cheese.
  49. 49Sprinkle another 2 ounces of Tillamook mild cheddar cheese over the second onion layer.
  50. 50Sprinkle another 2 ounces of Tillamook mild cheddar cheese over the second onion layer.
  51. 51Sprinkle another 2 ounces of Tillamook mild cheddar cheese over the second onion layer.
  52. 52Sprinkle another 2 ounces of Gruyere cheese over the cheddar cheese.
  53. 53Sprinkle another 2 ounces of Gruyere cheese over the cheddar cheese.
  54. 54Sprinkle another 2 ounces of Gruyere cheese over the cheddar cheese.
  55. 55Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  56. 56Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  57. 57Sprinkle about a half cup of freshly grated Pecorino Romano cheese on top.
  58. 58Dot the top of the casserole with 3 tablespoons of butter, cut into small pieces.
  59. 59Dot the top of the casserole with 3 tablespoons of butter, cut into small pieces.
  60. 60Dot the top of the casserole with 3 tablespoons of butter, cut into small pieces.
  61. 61Cover the baking dish tightly with foil.
  62. 62Cover the baking dish tightly with foil.
  63. 63Cover the baking dish tightly with foil.
  64. 64Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  65. 65Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  66. 66Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  67. 67Remove the foil from the casserole.
  68. 68Remove the foil from the casserole.
  69. 69Remove the foil from the casserole.
  70. 70Return the casserole to the oven for another 30 minutes, uncovered.
  71. 71Return the casserole to the oven for another 30 minutes, uncovered.
  72. 72Return the casserole to the oven for another 30 minutes, uncovered.
  73. 73Serve and enjoy.
  74. 74Serve and enjoy.
  75. 75Serve and enjoy.

Ingredients

  • 3 lbs sweet onions
  • 3 lbs sweet onions
  • 3 lbs 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
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 4 ounces Tillamook mild cheddar cheese
  • 4 ounces Tillamook mild cheddar cheese
  • 4 ounces Tillamook mild cheddar cheese
  • 4 ounces Gruyere cheese
  • 4 ounces Gruyere cheese
  • 4 ounces Gruyere cheese
  • 0.5 cup Pecorino Romano cheese
  • 0.5 cup Pecorino Romano cheese
  • 0.5 cup Pecorino Romano cheese
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter

Equipment

mandolinebowl13x9 baking dishfoil

Tips

  • Use a mandoline to slice the onions thinly and uniformly so they melt and become silky, not crunchy.
Tennessee Onion Casserole | Clip Recipe