Thanks — I’m ready to write the full article, but I’m missing a few required inputs before I can start:
- Primary keyword (e.g., "Tennessee Onions") — I can default to “Tennessee Onions” if that’s what you want.
- Secondary keywords (a few phrases you want included naturally, e.g., “onion casserole,” “Southern side dish,” “easy side dish”).
- The recipe contents: actual ingredients and directions for this Tennessee Onions recipe (you said you’d give recipe name, ingredients, directions each time).
Would you like me to:
- A) Use “Tennessee Onions” as the primary keyword and I’ll suggest secondary keywords and a standard Tennessee Onions recipe (I’ll note that I’m using a common version), or
- B) You provide the exact primary & secondary keywords plus the recipe ingredients and directions and I’ll craft the article exactly to your inputs?
Either option works — tell me which you prefer and, if B, paste the recipe ingredients and directions. Once I have that, I’ll produce the full 1400–2000 word article with the specified internal and external links, meta description, FAQs, personal touches from Anna’s voice, and the required conclusion section with the two external links.
Tennessee Onions
A flavorful Southern side dish featuring onions baked in a rich mixture of cream and cheese, perfect for complementing any meal.
Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a baking dish with butter.
- Layer the sliced onions in the baking dish.
Cooking
- Pour the heavy cream evenly over the onions.
- Sprinkle the shredded cheddar cheese on top of the cream.
- Season with salt and black pepper.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until bubbly and lightly browned.
Notes
Serve warm as a side dish, great with any Southern meal. Can be stored in the fridge for up to 3 days.
