Cheddar Onion Squares Recipe

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Cheddar Onion Squares Recipe

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When I was a child, my parents always served these appetizers before holiday meals. I like to use sharp cheddar cheese for more intense flavor. —Debi Burrell-Thiem, Omaha, Nebraska
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup water
  • TOPPING:
  • 3 cups coarsely chopped onions
  • 3 tablespoons butter
  • 1/4 cup diced pimientos
  • 1 egg, lightly beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and water just until moistened. Press into a greased 13-in. x 9-in. baking pan. Bake at 400° for 5 minutes. Place pan on a wire rack. Reduce heat to 350°.
In a large skillet, saute onions in butter until tender. Stir in the pimientos. Spread over crust. Combine the egg, sour cream, salt, paprika and pepper; spread over onion layer. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Cut into 1-1/2-in. squares. Serve warm. Yield: 4 dozen.
Originally published as Cheddar Onion Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p46

Nutritional Facts

2 each: 104 calories, 6g fat (3g saturated fat), 23mg cholesterol, 132mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup water
  • TOPPING:
  • 3 cups coarsely chopped onions
  • 3 tablespoons butter
  • 1/4 cup diced pimientos
  • 1 egg, lightly beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and water just until moistened. Press into a greased 13-in. x 9-in. baking pan. Bake at 400° for 5 minutes. Place pan on a wire rack. Reduce heat to 350°.
  2. In a large skillet, saute onions in butter until tender. Stir in the pimientos. Spread over crust. Combine the egg, sour cream, salt, paprika and pepper; spread over onion layer. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Cut into 1-1/2-in. squares. Serve warm. Yield: 4 dozen.
Originally published as Cheddar Onion Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p46

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