Cheesy Baked Onions
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
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
- Carbohydrate 11.0394758371091 g
- Cholesterol 44.3515625311402 mg
- Fat 15.0877029269621 g
- Fiber 1.04267711146725 g
- Protein 8.46253750645557 g
- Saturated Fat 9.43235479810048 g
- Serving Size 1 1 Serving (148g)
- Sodium 253.293041841244 mg
- Sugar 9.99679872564185 g
- Trans Fat 1.03479479235543 g
- Calories 211 calories
Step-by-step
- 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.
Cheddar cheese carries this entire dish, acting simultaneously as thickener, seasoning, and crust when exposed to dry oven heat at 350 degrees. Skeptics of baked alliums usually watch this dish fail because raw onions release excessive moisture during the initial 45 minutes of baking, breaking the dairy emulsion and turning the sauce watery if the roux lacks sufficient hydration. To adapt this for lactose-intolerant eaters, substitute standard dairy milk with full-fat canned coconut milk at a strict one-to-one ratio, though the resulting sauce will lean noticeably sweet against the sharp cheddar. Whisking the butter and all-purpose flour over low heat until completely smooth prevents raw starch pockets from surviving the two-minute boiling phase in the saucepan. Shred the cheddar by hand rather than buying pre-bagged varieties coated in cellulose, which hinders proper melting into the bechamel base. Bake uncovered in a greased one-quart ceramic baking dish until the onions soften entirely and the dairy lipids brown at the edges. Leftovers keep in a sealed container for up to three days, though reheating requires low oven temperatures to prevent the separated fats from burning.
