Cheese Scalloped Onions

Friday 7 March 2014

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!


  1. Hi Elin, I do believe that I am already a member of the UK one.

  2. Easter sounds like a plan MOnique!

  3. Onion and cheese indeed a perfect combo. I love potato chips of that flavor the most! :D

    The casserole looks so inviting. Pretty clicks. :)

  4. I'm always looking for something new to prepare with baked ham and your cheese scalloped onions would be perfect. Karen

  5. That sounds gorgeous Backroadjournal!

  6. I used to hate onions, because my Mom never took the time to soften them, but now I have developed a love for soft, sweet cooked onions. I have no idea how my tummy would handle this, but it looks AWESOME!!


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