Prep 10 mins
Cook 50 mins
This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.
- 4 onions, peeled and left whole
- 4 ounces cheddar cheese, grated (more if you wish)
- black pepper, freshly ground
- salt, to taste (optional)
- 2 teaspoons butter
- 2 cups whipping cream
- Preheat the oven to 400°F (200°C/Gas 6).
- Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little.
- Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
- Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
- Bake for 20-30 minutes, or until golden.
- Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.
I made these for dinner tonight using 4 medium sized onions. I was able to get away with only 1 cup of light cream rather than 2 but left the cheese the same. We ate these with a roast of beef. I loved them and could have made a meal of them alone, Russell didn't enjoy them and wished we had had plain old baked onions. I'll make them again though even if he didn't enjoy them ;-)