Tennessee Onions
A comforting dish of sweet, smoky caramelized onions that are perfect as a side, topping, or dip.
Ingredients
Main Ingredients
- 4 large large sweet onions (Vidalia or Walla Walla), thickly sliced into 1/2-inch rounds Sweet onions are ideal for their natural sugars.
- 2 tablespoons unsalted butter Adds rich, silky flavor (substitute olive oil for a dairy-free option).
- 1 tablespoon olive oil Prevents sticking and promotes even browning.
- 2 tablespoons brown sugar Deepens the caramel sweetness (maple syrup works for a different profile).
- 1/4 cup apple cider or bourbon Brightens and adds subtle warmth (omit or use apple juice for alcohol-free).
- 1 tablespoon Dijon mustard Balances the sweetness with tang.
- 1/2 teaspoon smoked paprika For that signature smoky note.
- to taste Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley For brightness.
- optional a splash of balsamic vinegar or crumbled blue cheese For a tangy finish or indulgent twist.
Instructions
Preparation
- Preheat a large skillet over medium heat. Pat your onion rounds dry to ensure they brown instead of steaming.
Cooking
- Add butter and olive oil to the skillet. When the butter foams, place onion rounds in a single layer. Cook undisturbed for 3-4 minutes until the bottoms are golden.
- Gently flip each round. Sprinkle brown sugar over the onions, then season with salt, pepper, and smoked paprika. The sugar will melt and glaze the onions.
- Pour in the apple cider or bourbon and add Dijon mustard. Baste the onions with the liquid as it reduces and the glaze thickens, about 5-8 minutes.
- Once the sauce is syrupy and the onions are tender, remove from heat and scatter parsley on top. If using balsamic or blue cheese, add now.
- Serve warm, sliding the Tennessee Onions onto a platter or serving directly from the skillet.
Notes
For a festive meal, stir in toasted pecans or walnuts just before serving. For a lighter version, use less sugar and substitute olive oil for butter; finish with a squeeze of lemon. Serve Tennessee Onions as a side with roasted pork or grilled chicken, or atop toasted sourdough for an appetizer.