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Cheesy Baked Tennessee Onions

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A comforting side dish featuring sweet onions stuffed with a creamy cheese blend, perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 4 large sweet onions (Vidalia or Walla Walla)
  • 2 tbsp butter, softened (or plant-based spread)
  • 4 oz cream cheese, softened (or dairy-free cream cheese)
  • 1 cup sharp cheddar, grated (or dairy-free cheddar)
  • 1/4 cup grated Parmesan or Pecorino (omit or use vegan alternative if needed)
  • 1/3 cup plain breadcrumbs or panko
  • 2 tbsp milk (dairy or plant milk)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 2 tbsp chopped fresh chives or parsley
  • Salt and black pepper to taste
  • 1 tbsp olive oil for brushing

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel onions and slice off root end so they sit flat. Trim tops and hollow out a cavity in each onion, leaving a 1/2-inch shell. Blanch hollowed onions in simmering water for 5 minutes, then drain.
  3. In a bowl, mix together butter and cream cheese until smooth. Stir in cheddar, Parmesan, milk, smoked paprika, thyme, chives, salt, and pepper. Fold in finely diced reserved onion if desired.
  4. Spoon cheese mixture into each onion cavity, sprinkle breadcrumbs on top, and drizzle olive oil over.
  5. Place onions in a baking dish, cover loosely with foil, and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is melted and tops are golden.
  6. Let rest for 5 minutes before serving, garnished with extra chives or parsley.

Notes

These onions can be made ahead and stored in the fridge for up to 24 hours before baking. Leftovers reheat well and can also be frozen for future use.

Nutrition

Find it online: https://jointhedinnerparty.com/cheesy-baked-tennessee-onions/

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