This recipe is so reminiscent of creamed onions I had as a child, yet packed with so much more flavor. I love it with any beef dish as well as a side to boiled dinners and plopped on top of burgers.
This recipe is featured in The Dubliner Burger, perfect for St. Pats, check it out here!
- 1 large onion, peeled
- 2 tablespoons butter or margarine
- 1 1/2 cups milk
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded Dubliner Cheese
- 1 Cut onion into 1/4-inch thick slices; set aside. Melt butter in a large skillet over medium-high heat.
- 2 When ready, place onion slices into butter and cook for about 1 minute on one side, or until it is lightly browned but still firm.
- 3 Remove to an 8-inch square baking pan, browned side up. You may need to add a little more butter and cook onion in two batches.
- 4 When done, preheat oven to 400 degrees F. Whisk milk, cornstarch, black pepper, and salt together well. Fold in the cheese and pour over the onions.
- 5 Bake 2025 minutes, or until all cheese has melted, onions are softened and mixture is bubbling. Remove from oven to serve over your favorite burger.