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Cheddar Onion Squares

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 dozen


  • 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
  • 3 cups coarsely chopped onions
  • 3 tablespoons butter
  • 1/4 cup diced pimientos
  • 1 large egg, lightly beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese


  • 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 13x9-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.
Nutrition 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.
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