They're made with layers of sweet onions, butter, pantry-friendly seasonings and a blanket of melty cheese! Get Amanda Neal's recipe: Tennessee Onions Recipe courtesy of Amanda Neal for Food Network Kitchen Level: Easy Total: 1 hr 30 min Active: 25 min Yield: 6 to 8 servings Ingredients 4 tablespoons unsalted butter, cut into small cubes, plus more for greasing 4 Vidalia onions (about 2 3/4 pounds) 3/4 teaspoon mustard powder 3/4 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sweet paprika Kosher salt and freshly ground black pepper 3/4 cup shredded mild Cheddar (about 3 ounces) 3/4 cup shredded Gouda (about 3 ounces) 1/2 cup grated Parmesan (about 1 1/3 ounces) Chopped fresh parsley, for garnish Directions Special equipment: a mandoline, optional Preheat the oven to 350 degrees F and grease a 3-quart oval baking dish with butter. Using a mandoline or sharp chef’s knife, thinly slice the onions into rings about 1/8 inch thick. Shingle the onions in the prepared baking dish in a concentric circle from the outside to the inside, moving on to a second layer if need be. Toss together the mustard powder, oregano, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and several grinds of pepper in a small bowl until combined. Sprinkle evenly over the onions. You do not need to toss the onions with the seasoning – it will bake into the onions as it cooks. Sprinkle the Cheddar, Gouda and Parmesan evenly over the top, then dot with the butter. Cover the baking dish tightly with foil. Bake until the onions are tender and the cheese is melted, about 40 minutes. Remove the foil and continue to bake until the cheese is golden brown in spots, about 20 minutes more. Let sit for 5 minutes to cool slightly. Top with chopped parsley and serve. Copyright 2025 Television Food Network, G.P. All rights reserved.