My cookbook is here! 
If you’re an onion lover like me, then you will love this Tennessee onion bake. You only need a few ingredients and the results are insanely delicious!
This low carb, gluten free Tennessee onion bake transforms a handful of simple pantry staples into a rich, savory side dish. Because it relies on just a few everyday ingredients and takes only five minutes to prep, it is an effortless addition to any weeknight dinner or holiday spread.
To put it together, slice the onions into 1/8 inch thick rounds so they roast evenly and become tender and sweet. Toss the rings with olive oil and a bold seasoning blend of brown sugar, garlic powder, onion powder, paprika, an Italian herb blend, and chili powder before layering them into your baking dish.
Smother the top with a melty combination of sharp cheddar and nutty gruyere cheese, then dot the top with butter. Once baked until golden and bubbling, finish the dish with a sprinkle of fresh parsley for a bright pop of color and flavor.
If you like this recipe, you will also love my Baked Caramelized Onions and Chicken or my Viral Cheeseburger Onion Ring Roll.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipes! Now LOVE YOUR LIFE!
Tennessee Onion Bake (Low Carb)
Ingredients
- 4 large Vidalia or sweet onions, trimmed, peeled + sliced into 1/8 inch thin rounds*
- 2 tsp olive oil
- 2 tsp brown sugar, (optional)
- 1 tsp each salt, dry mustard, garlic powder, onion powder, Italian herb blend + paprika
- 1/2 tsp chili powder
- 2 cups shredded sharp cheddar, divided
- 2 cups shredded Gruyere cheese, divided
- 2 tbs butter, cubed
- fresh chopped parsley, for garnish
Instructions
- Preheat oven to 350℉. Lightly oil a 9×13 inch baking dish.
- In a small bowl whisk together the brown sugar, salt, ground mustard, garlic powder, onion powder, paprika, Italian herb blend and chili powder.
- In an extra large bowl, using your hands, toss together HALF the sliced onions with 1 teaspoon olive oil and HALF the spice blend. Gently separate the rings while your'e tossing and coating them. Add the remaining onions, seasoning and olive oil to the bowl and toss everthing together to coat well. You may need a tad more olive oil and paprika to get some color on them.
- Add half of the onions to the baking dish and spread out in an even layer. Sprinkle 1 cup of cheddar and 1 cup of Gruyere over them. Transfer the remaining sliced onions to the baking dish and spread out evenly and top with the remaining cheeses. Drop the cubed butter evenly on top and tightly cover the baking dish with aluminum foil. Bake for 40 minutes. Remove the aluminum foil and bake for an additional 20-22 minutes or until golden and bubbly. Garnish with fresh parsley and serve immediately.
Notes
- I used a Large Hand Held Mandoline Slicer for the slicing and it was so easy.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use any type of shredded cheese you prefer.
- The four onions should weigh about 3 pounds in total.
- You MUST use either Vidalia or sweet onions in the recipe.