“This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F (200°C/Gas 6).
  2. Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little.
  3. Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
  4. Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
  5. Bake for 20-30 minutes, or until golden.
  6. Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.

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