This is a dish I’ve been making since I was in high school. I think my teacher’s goal was to teach us how to make a cream sauce as it’s a great basic skill to have. So many dishes start with that: any vegetable in a cream, cheese or curry sauce, gravy, a souffle.
Basically, you start with some kind of fat (butter, oil or pan drippings) then add flour and cook that until the raw taste is gone or longer so that the fat and oil become browned. This is a roux. After the roux is made, the liquid is added. The amount of flour used determines how thick the sauce will end up; one tablespoon to one cup of liquid will produce a thin sauce, three tablespoons of flour will make a thick sauce.
For cheese scalloped onions, a thick sauce is what to make. The onions don’t completely drain and they get a little more watery when they cook. A thick cheese sauce at the start stops the onions from taking over the plate when they’re served.
Cheese scalloped onions are fantastic with roast beef. In fact, I don’t think I’ve ever made roast beef without cheese scalloped onions since I learned how to make a cream sauce all those years ago.
Start with the onions.
Cook the onions in salted water.
Drain the onions and start the cheese sauce.
Make a roux.
Add the milk, stirring constantly so there are no lumps.
Bring to the boil to thicken the sauce. Keep stirring.
There’s your cheese sauce.
Pour the cheese sauce over the drained onions.
Bake the dish.
Served with roast beef and roasted carrots.
Cheese Scalloped Onions
Serves 4 – 6
5 medium onions, sliced lengthways
3 Tbsp. butter
3 Tbsp. all purpose flour
1/2 tsp. salt
1 cup milk
1 cup old shredded cheddar cheese
Cook onions in salted water to nearly tender – 10-15 minutes. Drain and place in greased 1-quart casserole.
Melt butter in saucepan. Blend in flour and salt and cook over low heat for 2 minutes. Add milk. Cook, stirring to boil. Stir in cheese. Pour over onions.
Bake covered for 35 minutes at 350°F. Remove the lid and cook uncovered for 5 minutes more to brown the top.