Cheese Onions Recipes

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CHEESY BAKED ONIONS



Cheesy Baked Onions image

I FOUND this recipe in the newspaper many years ago. It has been a family favorite ever since. Since it goes well with any meat, it's a good "dish to pass" for family gatherings or potluck suppers. Someone will always ask "Who brought the onions?" -Louise Elliott, Gallipolis, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 6

1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese

Steps:

  • Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.

CHEESE-STUFFED SWEET ONIONS



Cheese-Stuffed Sweet Onions image

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It's all delicious! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

4 large Vidalia or other sweet onions
3/4 cup crumbled goat cheese
3/4 cup crumbled blue cheese
1 teaspoon minced fresh thyme
2 cups vegetable stock
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Romano or Parmesan cheese
Fresh thyme leaves

Steps:

  • Peel onions. Cut a 1/2-in. slice off top of each onion; remove centers with a melon baller, leaving 1/2-in. shells. Chop removed onion, reserving 3 cups (save remaining onion for another use). Mix together goat and blue cheeses, minced thyme and reserved onion; spoon into onions., Place onions and stock in a 6-qt. slow cooker; drizzle with oil. Sprinkle with salt, pepper and Romano cheese. Cook, covered, on low 4-5 hours or until onions are tender. Cut in half to serve; sprinkle with thyme leaves.

Nutrition Facts : Calories 137 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

BLUE CHEESE ONIONS



Blue Cheese Onions image

When the tangy cheese softens and melds with baked onions and butter, you have a side dish fit for company. It's wonderful, straight from the oven, served with any meat. -Norma Reynolds, York, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 6

1-1/2 cups (6 ounces) crumbled blue cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 large onions, thinly sliced
6 tablespoons butter, melted

Steps:

  • In a food processor, combine the blue cheese, Worcestershire sauce, dill and pepper; cover and process until blended. , Place onions in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter; top with tablespoonfuls of blue cheese mixture., Bake, uncovered, at 425° for 20-25 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 183 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 457mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BAKED ONIONS WITH CHEDDAR CHEESE



Baked Onions With Cheddar Cheese image

Make and share this Baked Onions With Cheddar Cheese recipe from Food.com.

Provided by MARIA MAC

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 lb onion, sliced (or chopped)
1 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350°.
  • In a saucepan, melt butter. Whisk in flour and cook, whisking constantly, until thick, smooth and golden. Continue whisking while gradually adding milk.
  • Cook until thickened.
  • Remove from heat and stir in salt, pepper and Worcestershire.
  • Wilt onions in the microwave. Layer onions and cheese in greased 2-quart casserole dish. Pour sauce over.
  • Bake until bubbly golden, about 30 minutes. Serve hot.

CHEESE ONIONS



Cheese Onions image

My mother had made these for years only for Thanksgiving. These are to good to only enjoy once a year. I finally coaxed the recipe from her and I make it for everyday occassions.

Provided by Virginia Chandler

Categories     Cheese

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb Birds Eye frozen small whole onions
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
4 ounces extra-sharp cheddar cheese
4 ounces Velveeta cheese
1 ounce blue cheese
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce

Steps:

  • Preheat oven to 350.
  • Defrost Onions.
  • Melt butter then stir in flour, salt and pepper.
  • Cook 2 minutes.
  • Add milk, all cheeses and hot sauce.
  • Stir until cheeses are melted.
  • Add onions.
  • Pour mixture into a greased casserole dish.
  • Bake covered for 30 minutes, remove cover and bake another 20 minutes.

Nutrition Facts : Calories 284, Fat 22, SaturatedFat 14.1, Cholesterol 70.5, Sodium 1522.4, Carbohydrate 6.7, Fiber 0.2, Sugar 2.6, Protein 15

CHEESE AND ONION ENCHILADAS



Cheese and Onion Enchiladas image

When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.

Provided by CookingONTheSide

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
2 cups shredded cheddar cheese (or monterey and colby)
1 (8 ounce) can tomato sauce
3/4 teaspoon chili powder
8 corn tortillas or 8 flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Grease 1 1/2 quart baking dish.
  • In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
  • Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
  • Dip each tortilla into sauce; place on plate.
  • Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
  • Top with remaining sauce and cheese.
  • Bake until hot 20-25 minutes.

ONION CHEESE OMELET



Onion Cheese Omelet image

Make and share this Onion Cheese Omelet recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 15m

Yield 3 omelets, 3 serving(s)

Number Of Ingredients 5

3 eggs, beaten (or equivalent egg substitute)
2 teaspoons Mrs. Dash seasoning mix (or other salt substitute)
1 teaspoon minced onion
2 teaspoons olive oil
2 tablespoons shredded swiss cheese or 2 tablespoons shredded cheddar cheese

Steps:

  • Combine eggs, salt substitute, and minced onion.
  • Heat olive oil in a medium skillet over medium heat.
  • Add egg mixture and tilt pan to distribute evenly in pan.
  • Cook over medium heat until set.
  • Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

CHEESE AND ONION QUICHE



Cheese and Onion Quiche image

Make and share this Cheese and Onion Quiche recipe from Food.com.

Provided by Dancer

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon butter
1 tablespoon corn oil
2 tablespoons water, cold
1 tablespoon butter
1 large onion
3 large eggs
4 tablespoons whipping cream
4 tablespoons grated gruyere cheese

Steps:

  • PASTRY CRUST:
  • Sift the all purpose flour into a mixing bowl.
  • Combine with the corn oil, butter and a dash of salt.
  • Mix well until the texture resembles bread crumbs.
  • Add the cold water, and mix well to form a dough.
  • Knead lightly and refrigerate for 20 minutes.
  • FILLING:
  • Chop the onions into cubes.
  • In a frying pan, saute the onions in butter.
  • Set aside.
  • In a mixing bowl, beat the eggs well.
  • Add the cream and grated gruyere cheese and mix well.
  • QUICHE:
  • Roll out the pastry dough in an 8-inch round baking dish.
  • Spread the fried onions on the bottom of the pastry crust.
  • Pour in the egg and cheese mixture.
  • Bake in a preheated oven for approximately half an hour, until the filling has set.
  • Temperature of oven should be set at 400 degrees.
  • Garnish with chopped chives or parsley.

Nutrition Facts : Calories 216.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 134.5, Sodium 82.2, Carbohydrate 18.9, Fiber 0.9, Sugar 1.4, Protein 7.1

CHEESE & ONION ROLLS



Cheese & onion rolls image

Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy

Provided by Sophie Godwin - Cookery writer

Categories     Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course

Time 1h25m

Number Of Ingredients 14

1 egg, beaten
1 tbsp nigella seeds
ketchup, brown sauce or hot sauce (or whatever you fancy), to serve
300g plain flour, plus extra for dusting
1 tsp mustard powder
pinch cayenne pepper
200g block of butter, very cold
2 medium potatoes
30g butter
2 large onions, sliced
few thyme sprigs, leaves picked
½ tsp English mustard
200g vegetarian extra mature cheddar, grated
handful gherkins or pickled onions (or a mixture), roughly chopped

Steps:

  • To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
  • Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
  • Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
  • Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium

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