Onion Cheese Sauce Recipes

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RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Rib Eye Steak with Onion Blue Cheese Sauce image

Steps:

  • Preheat the grill to a high heat or light your outdoor grill.
  • Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
  • Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
  • Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
  • Place the steaks on plates and spoon the sauce over the top.
  • Take a bite. And the world at long last will make sense.

4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 6



Cheesy Baked Onions image

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.

Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.

1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese

PENNE WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE

Sweet onion cheesy sauce adds creamy comfort to this quick-prep savory pasta meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11



Penne with Caramelized Onion-Gorgonzola Cheese Sauce image

Steps:

  • In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
  • Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 120 mg, Fat 7, Fiber 5 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 1/2 g

2 tablespoons butter
1 large sweet onion, thinly sliced (1 1/2 cups)
1 clove garlic, thinly sliced
1 tablespoon salt, if desired
1 lb uncooked penne pasta
1 3/4 cups whipping (heavy) cream
1/4 cup butter
4 oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of freshly grated nutmeg or ground nutmeg

LINDA'S ONIONS IN GARLIC CHEESE SAUCE

I created this recipe this year for Thanksgiving Dinner. It is a great addition to any traditional meal. Try it, you won't be sorry you did :)

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7



Linda's Onions In Garlic Cheese Sauce image

Steps:

  • Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan.
  • It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue.
  • When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.
  • If you want your final sauce to be white, make absolutely sure not to let the roux turn brown.
  • If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds.
  • Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting.
  • This removes the floury taste.
  • When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them.
  • If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot.
  • Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce.
  • If you're not yet a sauce expert, try the hot liquid/cold roux approach first.
  • That way, you can gradually add roux until the sauce is the exact thickness you like.
  • Gradually stir in milk, Parmesan cheese, and garlic powder.
  • Bring to boil, and then reduce heat.
  • Let simmer 3-5 minutes, or until thickened.
  • Keep warm.
  • Cook onions in boiling water, until fork inserted in center, goes in easily, 15-20 mins.
  • You don't want the onions to be mushy.
  • Strain, and put in serving dish.
  • Pour sauce over onions.
  • Sprinkle with salt and pepper, and serve.

8 tablespoons butter
1/2 cup flour
4 1/2 cups milk
1 teaspoon garlic powder, add more to your taste
1/4 cup parmesan cheese
3 lbs little boiling onions, peeled (I used the ones about the size of a walnut)
salt and pepper, to taste (I used coarse ground pepper)

BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE

Serve up a tasty vegetable side-dish with this flavourful recipe for slow-baked onions in a cheese sauce.

Provided by English_Rose

Categories     Onions

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10



Baked Whole Onions in a Cheese and Mustard Sauce image

Steps:

  • Preheat the oven to 350°F
  • Stud each onion with a clove. Put the onions into a lidded ovenware dish and add in the bay leaf. Pour over the milk and dot over the butter.
  • Cover the onions and bake for 45 minutes or until the onions are tender, but not falling apart.
  • Once cooked, remove the onions and keep warm. Keep the oven on at 350°F
  • Transfer the milk to a saucepan and add the cream and flour. Stirring, gently bring to the boil and simmer until thickened.
  • Add the cheese and mustard and season with salt and freshly ground pepper.
  • Return the onions to the ovenware dish, pour over the sauce and place in the oven for 10 minutes. Serve.

Nutrition Facts : Calories 384.6, Fat 29.2, SaturatedFat 18.3, Cholesterol 98.9, Sodium 207.9, Carbohydrate 22.9, Fiber 2.2, Sugar 6.6, Protein 9.6

4 large onions, peeled and left whole
4 cloves
1 bay leaf
1 1/4 cups milk
1 ounce butter
2/3 cup heavy cream
2 tablespoons plain flour
2 1/2 ounces sharp cheddar cheese, grated
2 teaspoons coarse grain mustard
salt & freshly ground black pepper

CHEESE ONIONS

My mother had made these for years only for Thanksgiving. These are to good to only enjoy once a year. I finally coaxed the recipe from her and I make it for everyday occassions.

Provided by Virginia Chandler

Categories     Cheese

Time 1h17m

Yield 4 serving(s)

Number Of Ingredients 11



Cheese Onions image

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.

Nutrition Facts : Calories 284, Fat 22, SaturatedFat 14.1, Cholesterol 70.5, Sodium 1522.4, Carbohydrate 6.7, Fiber 0.2, Sugar 2.6, Protein 15

1 lb Birds Eye frozen small whole onions
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
4 ounces extra-sharp cheddar cheese
4 ounces Velveeta cheese
1 ounce blue cheese
1 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce

CARAMELIZED ONION PASTA

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.

Provided by Samantha Seneviratne

Categories     Pasta     Butter     Onion     Garlic     Parmesan     Cheese     Parsley     Kid-Friendly     Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 10



Caramelized Onion Pasta image

Steps:

  • Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
  • Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
  • Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. kosher salt, plus more
12 oz. linguine or other long pasta
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
Freshly ground black pepper

ONION CHEESE SAUCE

This recipe makes enough to use as smooth, mild sauce on a side vegetable like cauliflower, broccoli or brussel sprouts.-Agnes Bucko, Kunkletown, Pennsylvania

Provided by Taste of Home

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 6



Onion Cheese Sauce image

Steps:

  • In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. , Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.

Nutrition Facts : Calories 69 calories, Fat 5g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

1 small onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/4 cups milk
1-1/4 cups shredded cheddar cheese

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