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."
photo by Virginia Chandler photo by Virginia Chandler
photo by Virginia Chandler
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 17mins




  • 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.

Questions & Replies

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  1. MizzNezz
    These are great! We really loved the mixture of cheeses. The blue cheese gave it just a little bite. Very easy recipe, for a great dish! Will make this again, and it will be on our Thanksgiving table. Thanks Virginia!
  2. Reginadarling
    So delicious but way too salty, so I cut the salt in half and it was just right.
  3. I Cook Therefore I
    Holy Cow these are so good! Simple to make too I've already made them twice since I printed the recipe. Thanks so much for sharing this is sure to be a staple on our table!
  4. Engrossed
    These were outstanding! I love cheese with tabasco sauce and I love onions! Perfect. I've never used Velveeta before but suppose it helps give it the creamy texture. This was much better freshly made than as leftovers. I am sensitive to hot peppers and this was a little "hot" but I could handle it.
  5. Beverly292
    I made these to serve along side grilled hamburgers for DBF and myself. He actually said they were very good! Doesn't usually comment on my cooking, so for me these are a keeper. I also used sliced onion as i was looking for a way to use up a very huge onion we were given. I had the leftovers on top of scrambled eggs for breakfast and that was really good also. Thanks for sharing your recipe:)


  1. Virginia Chandler
    For hot sauce I use Frank’s Hot Sauce, it’s flavorful and not to spicy.
  2. John H.
    I like to add 1/3c chopped parsley and 1/4t paprika sprinkled on top after it comes out of the oven.
  3. *Parsley*
    This a great way to fix frozen pearl onions. I substituted American cheese for the Velveeta, and I threw in a bit extra blue cheese;) I was a little worried that the 2 tbsp of hot sauce would be too much but it really isn''s not as spicy hot as you would think. I'll make these again; thanx for sharing!



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