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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tennessee Onions   
    Categories: Vegetables, Herbs, Chilies, Cheese   
         Yield: 8 servings   
       
         5 tb Butter; divided   
         3 lb Vidalia onions; in 1/4"   
              - rings   
         2 ts (packed) brown sugar   
         1 ts Dried thyme   
         1 ts Garlic powder   
         1 ts Salt   
       1/2 ts Smoked paprika   
       1/2 ts Dried oregano   
       1/2 ts Ground mustard   
       1/4 ts Pepper   
       1/4 ts Cayenne pepper   
     1 1/4 c  Shredded mozzarella cheese   
     1 1/4 c  Shredded Cheddar cheese   
       3/4 c  Grated Parmesan cheese   
              Handful fresh parsley;   
              - chopped   
       
     Set oven @ 350oF/175oC.   
        
     Grease a 13" X 9" baking dish.   
        
     In a large microwave-safe bowl, microwave butter for 30   
     seconds or until melted. Add sliced onions; toss to   
     coat. In a small bowl, stir together brown sugar, thyme,   
     garlic powder, salt, smoked paprika, oregano, mustard,   
     pepper and cayenne. Pour spice blend over onions; toss   
     to coat.   
        
     In a large bowl, combine shredded mozzarella, shredded   
     cheddar and grated Parmesan cheese. Measure 3/4 cup of   
     the cheese mixture; set aside for later use.   
        
     Arrange half of the seasoned onions in the bottom of the   
     prepared baking dish. Layer half of the remaining cheese   
     mixture over the onions. Repeat with remaining onions   
     and remaining cheese mixture. Cube the remaining 4   
     tablespoons butter; arrange on top of the cheese. Cover   
     baking dish with foil. Bake, covered, for 45 minutes.   
     Remove the foil; bake, uncovered, another 20 minutes.   
     Sprinkle reserved 3/4 cup cheese mixture on top of the   
     onions. Bake another 10 minutes or until cheese is   
     melted and bubbly.   
        
     Transfer to a wire rack to slightly cool. Sprinkle with   
     fresh parsley. Serve warm.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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