Ingredients (Serves 4–6)

• 3 large sweet onions (Vidalia preferred)

• 4 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/4 teaspoon cayenne pepper (optional, for heat)

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Optional garnish: chopped fresh parsley or chives

Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease an 8×8-inch baking dish or similar casserole dish.

2. Slice the Onions

• Peel onions and slice them into 1/4-inch thick rings.

• Separate rings slightly and spread them evenly in the baking dish.

3. Season

• In a small bowl, combine melted butter and minced garlic.

• Pour evenly over the onions.

• Sprinkle salt, black pepper, paprika, and cayenne (if using) over the top.

4. Add the Cheese

• Layer cheeses evenly:

  1. Cheddar

  2. Mozzarella

  3. Parmesan on top for a golden crust

5. Bake

• Cover loosely with foil and bake for 30 minutes.

• Remove foil and bake an additional 20–25 minutes, until:

  • Onions are tender

  • Cheese is bubbly and lightly browned on top

6. Rest and Serve

• Let rest for 5–10 minutes before serving.

• Garnish with parsley or chives if desired.

Keto Tips & Variations

• Carb count: Onions do contain carbs, but this dish stays keto when portioned properly.

• Extra richness: Add 2–3 tablespoons heavy cream before baking.

• Bacon version: Sprinkle cooked, chopped bacon between cheese layers.

• Spicy version: Add crushed red pepper flakes or a dash of hot sauce.

• Crunchy top: Mix Parmesan with a little almond flour and butter for a keto “crumb” topping.

Storage & Reheating

• Store leftovers in an airtight container for up to 4 days.

• Reheat in the oven at 325°F or in a skillet for best texture.