Tennessee Onions With Crappie In Mustard Cream Sauce

Back in early December I made Sablefish with Mustard Cream Sauce for our seafood-a-thon while Bev was in Florida and we thought it was so good that I wanted Bev to try it.  But this post is really about the Tennessee Onions so you can read about the fish by clicking on this link and substituting crappie for sablefish and doubling the sauce amount.

We really like onions in all forms and likely use more of them than any other vegetable so when I saw the recipe for Tennessee Onions on the “Southern Living” blog I knew I wanted to try it and decided alongside the fish it would be as good as any other dish.  With the name Tennessee Onions, I believed they had to be good.

Tennessee Onions

Ingredients

2½ lb. sweet onions (about 3 large onions), sliced crosswise into 1/4-in.-thick slices and separated into rings (I cut them in half then into half rings)

1 tsp. dried thyme

1 tsp. dried parsley flakes

1 tsp. garlic salt

½ tsp. dried oregano

½ tsp. dry mustard

¼ tsp. cayenne pepper (I omitted)

¼ cup salted butter, cut into 1/4-in.-thick pieces

4 oz. mild Cheddar cheese, shredded (about 1 cup)

4 oz. smoked Gouda cheese, shredded (about 1 cup)

Directions:

Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray.

Place onions in a large bowl.

Mix together the thyme, parsley, garlic salt, oregano, mustard, sprinkle on the onions and toss gently to coat.

Arrange evenly in prepared baking dish.

Arrange butter evenly over onions, and sprinkle with Cheddar and Gouda.

Cover with aluminum foil, and bake in preheated oven until onions are soft and sides are bubbly, about 40 minutes.

Remove foil. Bake at 350°F until top is golden, about 30 minutes.

The Verdict:

I really liked the flavor of the onions but not all of the liquid still in the dish and the cheese pretty well disappeared so I would not make this dish again.  However, I will cook them slowly in a skillet where the liquid can be mostly evaporated and the cheese can be mixed in at the end of cooking.  If you enjoy cooked onions, I believe you will enjoy these.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/18/25 event date