cheesy Tennessee onions

3. Instructions

Prepare the Base: Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish.
Layer the Onions: Arrange the onion rings in the dish, slightly overlapping them to cover the bottom completely.
Season: Sprinkle the garlic salt, pepper, and dried herbs evenly over the onions.
Add Butter: Place the butter pats across the top of the seasoned onions.
First Bake: Cover the dish with foil and bake for 30 minutes until the onions are tender.
Add Toppings: Remove the foil. Sprinkle the shredded cheeses and bacon bits over the onions.
Final Bake: Return to the oven (uncovered) for another 15–20 minutes until the cheese is melted, golden-brown, and bubbling.

Spicy Twist: Add a few slices of fresh jalapeño between the onion layers for a “firecracker” kick.
Herb Freshness: Use fresh thyme or rosemary instead of dried herbs for a more aromatic profile.
Crunchy Texture: Top with a handful of crushed Ritz crackers or Panko breadcrumbs during the final bake for extra crunch.

Serving: Serve hot as a side dish. The onions will be soft and sweet, bathed in a buttery cheese sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 160°C to help keep the cheese from becoming overly rubbery.

Sweet and Savory: Vidalia onions have a high sugar content that caramelizes beautifully when baked, providing a perfect contrast to the salty bacon and cheese.
Crowd Pleaser: It is essentially a “deconstructed” onion ring casserole, making it a hit at potlucks.
Low Prep: Takes less than 10 minutes to assemble before the oven does the rest of the work.