Tennessee Onion

A southern-style side dish perfect for a barbecue

Ok, so the description may have been a lie. I usually don’t barbecue because Dutch weather can be very unpredictable (Dutch struggles). Instead, I like to put stuff in the oven (like a true patriot). Therefore, this dish will be using our favorite inferno machine. The TTC (time to cook) is about an hour, so prepare it well in advance!

Ingredients

  • White onions
  • Shredded cheese (Gouda, because it melts well and because it’s Dutch)
  • Butter
  • Paprika powder
  • Chopped parsley
  • Dried thyme
  • Dried oregano
  • Aluminum foil

Cooking plan

  • Preheat an oven to 160 degrees Celsius.
  • Start peeling the onions and cutting them into rings.
  • In a casserole, layer the onion rings. If you have lots of mouths to feed, make multiple layers.
  • On top of your layer of onion rings, add your herbs and cheese. Add a generous amount of cheese, but reserve some for later.
  • Finally, add some small cubes of butter spread evenly throughout the dish and cover it with the aluminum foil. Put it in the oven and cook for 40 minutes.
  • After 40 minutes, take out your casserole. Sprinkle over a little of your remaining cheese, and put it back into the oven, uncovered. Leave it in for another 20 minutes, and you’re ready to serve.

ENJOY!