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Caramelized onion rings coated in seasoned butter and baked under a blanket of melted sharp cheddar and Monterey Jack cheese. This addictively delicious appetizer is dangerously easy to make and even easier to devour.

Tennessee Cheesy Onions

Caramelized onion rings coated in seasoned butter and baked under a blanket of melted sharp cheddar and Monterey Jack cheese. This addictively delicious appetizer is dangerously easy to make and even easier to devour.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 large yellow onions about 1 lb total
  • 1/4 cup melted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional, for a kick
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh chives or green onions for garnish

Equipment

  • 9×13-inch baking dish
  • Medium mixing bowl
  • whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Cheese grater (if grating fresh cheese)
  • Oven mitts

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice onions into 1/4-inch thick rings and gently separate them.
  3. In a medium bowl, whisk together melted butter, garlic powder, onion powder, and cayenne pepper (if using).
  4. Add onion rings to the butter mixture and toss gently to coat evenly.
  5. Arrange buttered onion rings in a single layer in a 9x13 inch baking dish. Overlapping is fine.
  6. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the onions.
  7. Bake for 25-30 minutes, until onions are tender and cheese is melted, bubbly, and lightly golden.
  8. Remove from oven and sprinkle with fresh chives or green onions. Serve immediately.

Notes

Shred your own cheese from a block for the smoothest, meltiest results. Pre-shredded cheese contains anti-caking agents that can make it grainy.
Sweet onions like Vidalia or Walla Walla make these even sweeter and milder. Red onions add more sharpness and beautiful color.
Adjust cayenne to taste. Use 1/2 teaspoon for more heat, or omit entirely for a mild version that's kid-friendly.
Don't skip the onion powder even though you're using real onions—it adds concentrated onion flavor that makes these extra addictive.
If cheese is browning too quickly, tent loosely with foil during the last 10 minutes of baking.
These are best served immediately while warm and gooey, but still good at room temperature.
Make ahead: Assemble through step 6, cover tightly with foil, and refrigerate up to 24 hours. Let sit at room temperature 15 minutes before baking, adding 5 extra minutes to baking time if needed.
Add 4-6 strips of crumbled cooked bacon over the cheese before baking for loaded cheesy onions.
Try different cheese combos: Gruyère and fontina for sophistication, pepper jack for heat, or all cheddar for simplicity.
Serve with crackers, toasted baguette slices, or as a topping for grilled steak or chicken.
Store leftovers covered in refrigerator for up to 3 days. Reheat in 350°F oven for 10-15 minutes.
These don't freeze well due to high water content in onions.