Ingredients

4 large Vidalia onions or sweet onions, sliced crosswise into 1/4-inch-thick slices and separated into rings (about 3 pounds)

1 teaspoon kosher salt

1 teaspoon dry mustard

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 cup (4 tablespoons) salted butter, cut into 1/4-inch-thick pieces

2 cups (8 ounces) shredded havarti cheese, divided

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 teaspoons finely chopped fresh flat-leaf parsley, optional

1/2 teaspoon freshly ground black pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Place the sliced onions in a large bowl. Sprinkle with kosher salt, dry mustard, garlic powder, and smoked paprika. Toss gently to coat the onions evenly.

Step 3: Arrange the coated onions evenly in a 9×13-inch baking dish.

Step 4: Distribute the butter pieces evenly over the onions. Sprinkle with 1½ cups havarti cheese and 1½ cups sharp cheddar cheese.

Step 5: Cover the dish with aluminum foil and bake for about 40 minutes, or until the onions are soft and the edges of the dish start bubbling.

Step 6: Remove the foil, then top with the remaining ½ cup havarti and ½ cup sharp cheddar cheese.

Step 7: Return the dish to the oven and bake uncovered for approximately 30 more minutes, until the cheese on top is golden and bubbly.

Step 8: For a more browned top, switch the oven to broil on high during the last 5 minutes of cooking. Watch carefully to avoid burning.

Step 9: Remove from the oven and sprinkle with chopped parsley, if using, and freshly ground black pepper before serving.

Tips & Variations

Use sweet Vidalia onions for the best natural sweetness and milder onion flavor.

Try mixing in smoked gouda or mozzarella with the cheddar for a different cheesy twist.

For a richer dish, add a splash of cream over the onions before baking.

If you prefer less salt, reduce the kosher salt amount and rely on the salted butter for seasoning.

FAQs

Can I use other types of onions for this recipe?

Yes, you can use other sweet onions like Walla Walla or Maui onions. Avoid very sharp onions as they may overpower the dish.

Is it necessary to cover the dish while baking?

Covering the dish during the initial baking phase helps the onions soften and the cheese melt evenly without browning too quickly. Removing the foil later allows the top to brown nicely.