Name: Tennessee Cheesy Vidalia Onions: A Southern Side Dish Everyone Craves
Ingredients: 3 large Vidalia onions (about 2 lbs / 900g), thinly sliced; 2 tbsp unsalted butter; 1½ cups shredded sharp cheddar cheese; ½ cup sour cream; ¼ cup mayonnaise; 1 (1 oz) packet dry ranch seasoning mix (or 1 tsp garlic powder + 1 tsp onion powder + ½ tsp dried dill); ½ tsp black pepper; ½ cup panko breadcrumbs; 1 tbsp melted butter; Optional: pinch of cayenne for subtle heat

Ingredients

Scale

3 large Vidalia onions (about 2 lbs / 900g), thinly sliced
2 tbsp unsalted butter
1½ cups shredded sharp cheddar cheese
½ cup sour cream
¼ cup mayonnaise
1 (1 oz) packet dry ranch seasoning mix (or 1 tsp garlic powder + 1 tsp onion powder + ½ tsp dried dill)
½ tsp black pepper
½ cup panko breadcrumbs
1 tbsp melted butter
Optional: pinch of cayenne for subtle heat

Instructions

Prep: Preheat oven to 350°F (175°C). Lightly grease an 8×8″ baking dish or 10″ cast-iron skillet.
Sauté onions (optional but recommended): Melt 2 tbsp butter in a skillet over medium heat. Add onions; cook 8–10 minutes until softened and lightly golden. Cool slightly.
→ Skip this step for a quicker version—just use raw onions.
Make filling: In a large bowl, combine onions, cheddar, sour cream, mayonnaise, ranch seasoning, and black pepper. Mix well.
Assemble: Spread mixture into baking dish.
Add topping: Mix panko and 1 tbsp melted butter; sprinkle evenly over top.
Bake 30–35 minutes, until bubbly and topping is golden.
Rest 5 minutes before serving.

💡 Pro Tips:
– For extra richness, stir in ¼ cup grated Parmesan or Gruyère.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed (add 5–10 min if cold).

Prep Time & Nutrition (per serving, serves 6):