Onion Cheese Sauce Recipes

ONION CHEESE SAUCE

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.

BROCCOLI WITH ONION CHEESE SAUCE

Steps:

• Steam broccoli until crisp-tender. Drain well. Place broccoli in shallow serving dish.
• While broccoli is cooking, melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes.
• Stir in flour. Add milk; cook and stir until sauce comes to a boil for several minutes.
• Stir in cheese until it melts; add salt, pepper and garlic powder.
• Pour over hot broccoli and serve.

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

LINDA'S ONIONS IN GARLIC CHEESE SAUCE

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.

CHEESE ONIONS

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.

BAKED WHOLE ONIONS IN A CHEESE AND MUSTARD SAUCE

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.

CHEESY BAKED ONIONS

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.