Cheese Onions Food

CHEESE AND ONION PASTIES

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.

BAKED ONIONS WITH CHEDDAR CHEESE

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.

CHEESY ONION BAKE

Steps:

• Place Vidalia slices in lightly greased 2 quart casserole dish and set aside.
• Melt butter in a heavy saucepan over low heat. Add flour, stirring well until smooth. Cook for 1 minute while stirring.
• Gradually add milk.
• Cook over medium heat while stirring until it thickens and becomes bubbly.
• Add cheese and salt, stirring until the cheese melts and sauce is smooth.
• Pour over Vidalias and bake uncovered at 350° for 1 hour.

CHEESE-STUFFED SWEET ONIONS

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.

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

CHEESE ONIONS

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.

GRILLED CHEESE WITH CARAMELIZED ONIONS

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

CHEESE & ONION PIE

Steps:

• First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
• Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
• Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
• Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

BRITISH-STYLE CHEESE AND ONION SANDWICH FOR 2

Steps:

• Grate the cheese. Combine in a bowl with the onions and mayonnaise. Add salt and pepper to taste.
• Spread the mixture between slices of buttered bread.
• If adding the optional bacon, arrange the slices on the bread.
• The filling also makes an excellent topping for baked potatoes (with the bacon crumbled).

GRILLED CHEESE AND ONION SANDWICHES

Steps:

• Heat oil in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until golden brown. Cover; simmer on low heat 10 min., stirring occasionally Remove from heat. Stir in A.1.
• Place 1 cheese slice on each of 6 bread slices; cover with onions, then remaining cheese and bread slices. Spray outsides of sandwiches with cooking spray.
• Cook in covered nonstick skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

EASY CHEESE & ONION SLICE

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
• Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.
• Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.
• Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead

CHEESY BAKED ONIONS

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.

FRENCH ONION AND BLUE CHEESE TART

Steps:

• Start by cooking the onions. They need to be cooked slowly on low heat, so it's best to begin with those.
• Melt the butter in a large nonstick frying pan-we have a load of onions to cook. When the butter has melted, pick off the thyme leaves and add, then add the garlic and onions. Mix everything together.
• Now add the pepper, salt, and sugar and mix. Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!
• While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.
• Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through. Pierce the inner rectangle with a fork all over to allow the steam to escape when it bakes.
• Brush the edges with the egg and bake for 20 minutes, until golden all over.
• Take out and, using the back of a spoon, push down all the puffed-up pastry of the inner rectangle, creating a nice neat border.
• Take the blue cheese and crumble all over the inner rectangle of the pastry. Add the onions and scatter them all over till you have an even layer. Now bake for 15 minutes.
• Take out and let cool for 10 minutes before eating, sprinkled with the chives.

CRUSTLESS CARAMELIZED ONIONS AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
• Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.

CHEESE & ONION TOAST

Steps:

• Finely slice the red onions, then tip them into a large frying pan with the butter and a big pinch of salt. Cover and cook on a low-medium heat for 30 mins, stirring regularly. Take off the lid, then scatter with the sugar, season well and cook for 5 more mins until caramelised.
• Meanwhile, melt the butter in a pan, then whisk in the stout and the English mustard. Stir in the grated cheddar and whisk until melted, then season and add a splash of Worcestershire sauce. Take off the heat, then whisk in the egg. Divide the onions between two toasts, top with dollops of the cheesy sauce, then grill for 2-3 mins until browning and bubbling.

KAREN'S CHEESE AND ONION QUICHE

Steps:

• Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.