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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Creamy Cheddar Onions

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. Try this with The Dubliner Burger, found here at theyankeechef.com 

Ingredients

For 4 Serving(s)

Recipe

  • 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 Cheddar cheese *

Creamy Cheddar Onions Directions

  1. Cut onion into 1/4-inch thick slices; set asdie. Melt butter in a large skillet over medium hight heat. 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. Remove to an 8-inch square baking pan. You may need to add a little more butter and cook onion in two batches. 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. Bake 20-25 mintues, or until all cheese has melted, onions are softened and mixture is bubbling. Remove from ovent o serve over your favorite burger.
  2. * Dubliner cheese is awesome if you want a bit Irish flavor.
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