Total Time
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'.

Ingredients Nutrition


  1. Preheat the oven to 400°F (200°C/Gas 6).
  2. 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.
  3. Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
  4. Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
  5. Bake for 20-30 minutes, or until golden.
  6. Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.
Most Helpful

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 ;-)

JustJanS June 05, 2005