Tuesday 15 May 2012

Cheese Scalloped Onions

There is nothing that brings me more satisfaction than being able to pull together a few simple ingredients and come up with a delicious dish that has people ooohing and aaahing and, well . . . wanting more . . .

You can't really go wrong with the combination of onions and cheese.
They are the perfect marriage.

Onions have a natural sweetness that goes so well with the tang of a good cheddar!
You see it in French Onion Soup . . .

With the added crunch of a toasted crouton on top . . .

This delicious casserole has all of the same elements . . .
except there's a tasty, creamy sauce as well.

Make this today.  You will love it.  I kid you not.  Go on . . . you know you want to.

*Cheese Scalloped Onions*
Serves 4 to 6

This is a lovely side dish.  Cheese and onions go together so very well.  They also go very well with most things.

3 large onions, peeled and sliced
6 ounces grated strong cheddar cheese
2 cups croutons, crushed a bit
2 ounces butter (1/4 cup)
2 ounces flour (1/4 cup)
500 ml of whole milk (2 cups)
salt and black pepper to taste
freshly grated nutmeg
a knob of butter

Place the onion in a large saucepan.  Cover with lightly salted boiling water and allow to sit on a slow simmer while you make the sauce.

Melt the butter in a large saucepan over medium heat.  Whisk in the flour and cook for one minutes.  Slowly whisk in the milk.  Cook, whisking constantly, over medium heat until the mixture thickens and begins to bubble.  Season to taste with salt, black pepper and some freshly grated nutmeg.  Remove from the heat.

Pre-heat the oven to 180*C/350*F/gas 4.  Butter a 2 litre casserole dish.

Drain the onions well.   Place half of the onions into the buttered dish.  Sprinkle with half the cheese and half the croutons.  Pour on half of the sauce.  Layer on the remaining onions and cheese.  Pour the remaining sauce over top.  Cut into it a bit with a dull knife to distribute the sauce evenly through out.  Sprinkle on the remaining croutons.  Dot with butter.  Bake uncovered for 30 minutes.  Let sit for about 10 minutes before serving.  Delicious!

 I would like to announce my very first Cookbooklet, "A Royal Teaparty." You can read all about it in the top right hand column of this page. It is filled with over 20 special recipes, including everything from delicious savoury offerings, to delectable puds and delights. Also included are my own delightful water colour illustrations (Rule Britannia!), Teatime prose and folklore, Hints and Tips to make your tea party the very best that it can be, Teatime etiquitte, several crafts to help make your day special and unique, and your very own Tea Party Invitations that you can print and send out to your friends.  Available for a limited time only!


  1. This looks very good, Marie. I'm just wondering if I could include it in this evenings's menu!

  2. amszing dear Marie I m craxy by cheese, look fantastic xxx

  3. I've never had this dish before....sounds delicious. Closest thing I've tasted to a cheese and onion combination is the French Onion soup. By the way I made your Chicken Herb recipe. I'll post it and send you the link. I made it awhile ago but I've been away from blogging.

  4. Looks so good - I'm making this!
    Mary x

  5. Yum..they do look great~ I bought your book..thank you it is ADORABLE..and I am sure the recipes terrific..Not to mention the cute invite~

  6. My Nana used to make the best cheese and onion pie...brings back memories :)

  7. This looks wonderful! Glad I found you through Monique!
    Love your blog!

  8. My mother in law made this! But hold on to your hat!!! She used velveeta!!!!! Honest! Sooo good!!!!

  9. My mother in law made this! But hold on to your hat!!! She used velveeta!!!!! Honest! Sooo good!!!!

  10. Well, Deb, Velveeta is good. lol We can't get it over here, but when I could I did use it for lots of things. I grew up on Velveeta! xx


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