Baked Onions With Cheddar Cheese Recipes

Steps:

• In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
• Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.

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.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the salmon on a large piece of foil, and season with garlic, dill, salt, and pepper. Seal foil around the salmon. Place on a baking sheet.
• Bake 20 minutes in the preheated oven. Top with Cheddar cheese and green onions, and continue baking 5 minutes, or until cheese is melted and fish is easily flaked with a fork.

Steps:

• Heat 1/4 cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and 1/4 teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet).
• Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Fill the empty tomato can with water, and pour into the skillet. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf.
• As mixture cooks, heat oven to 400 degrees and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta.
• Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
• Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
• Top with fresh basil if desired and serve.

Steps:

• Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
• Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
• Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.