Savory Baked Onions With Swiss Cheese Recipes

CHEESE AND ONION SAVOURY CAKE

Steps:

• Pre-heat the oven to 180ºC and grease a 20cm springform pan.
• Cream together the butter and cottage cheese until smooth and pale.
• Add the eggs, one a time, scraping down the bowl after each addition and mixing well.
• Add the sauteed onions, cheddar cheese and herbs and mix well. Scrape bowl again.
• Add the flour, baking powder, salt and pepper and mix until just combined.
• Transfer batter to prepared cake pan and top with onion rings.
• Place in the oven and allow to bake for 45 minutes - 1 hour until the top is golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool for 20-30 minutes until warm, but not hot.
• Slice and 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.

SWISS AND ONION CASSEROLE

Steps:

• In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

SAVORY BAKED ONIONS WITH SWISS CHEESE

Steps:

• Set oven to 400 degrees.
• Grease a 2-quart shallow baking dish.
• Brush the tops of the onions with oil, then sprinkle with salt and pepper.
• Bake for about 40 minutes.
• In a small bowl whisk together the broth and soy sauce.
• Remove onions from oven; pour the beef broth mixture on top and around the baked onions.
• Return to oven and bake another 45 minutes basting about every 15 minutes.
• Sprinkle the sage and grated cheese over the onions; return to oven to about 5 minutes or until the cheese melts.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

EGG BAKE WITH BACON, ONION AND SWISS CHEESE

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add onions to drippings in skillet; cook 15 min. or until tender, stirring occasionally.
• Layer half each of the pretzel roll slices, onions, bacon and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
• Heat oven to 350ºF. Bake casserole, covered, 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Let stand 10 min.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.