Whitley " Goose "

"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'."
 
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Ready In:
1hr
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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 ;-)
     
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RECIPE SUBMITTED BY

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"
 
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