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spanish onion and cheese

Cheese and onion pie recipe

1lb.onions.
8oz.shortcrust pastry.
8oz. Cheddar cheese.
1tsp.mustard
black pepper.
1 egg.
Heat oven to 200 deg.C, gas mark6.Boil sliced onions for 10 mins. and drain.
Roll out half the pastry and line a 2 pint pie dish.Mix the onion,cheese, and mustard and black pepper to taste, place in the dish.Roll out the other half of the pastry, cover the pie with it.Moisten the edges and seal the pie well.Cut a small hole in the top to let out excess steam.Brush the top with the beaten egg for a glazed finish and bake for 20 to 25 minutes

Bon Appetite.BobS
 
I can remember eating cheese and onion pie in the British Restaurant in Tower Road, Aston in 1945, rather than the stuff thatg was being served in the school canteen. Other times I would make do with a couple of Greasley Norton's steak and kidney pies.
Peter
 
Don’t think I’ve heard the expression ‘Spanish onion’ for a long, long time. When I worked at Fountain Court, Steelhouse Lane, there was a sandwich bar next door. They did the best cheese and Spanish onion cobs in town. Incredibly juicy onion and full flavoured cheddar cheese, wonderful. And do they still call them cobs ? The crusty round bread rolls ? What a delicious combination; the crustiness of the cob, the juicy onion and the creamy cheddar. Viv.
 
Vivienne14 said:
Don’t think I’ve heard the expression ‘Spanish onion’ for a long, long time. When I worked at Fountain Court, Steelhouse Lane, there was a sandwich bar next door. They did the best cheese and Spanish onion cobs in town. Incredibly juicy onion and full flavoured cheddar cheese, wonderful. And do they still call them cobs ? The crusty round bread rolls ? What a delicious combination; the crustiness of the cob, the juicy onion and the creamy cheddar. Viv.
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Love those cobs and add a chuck of butter!
 
So many varieties of cheese available nowadays, and several varieties of onion, that it would take a few weeks to test all the combinations and choose your favourites. Ailsa Craig (the big white ones) we used to have, but they probably don't get grown very often apart from guys entering competitions. They could be very hot sometimes, so perhaps they've gone out of favour.

We see a lot of the Spanish red onions, which tend to be milder, and I've grown the Greek white onions, which are the easiest thing to grow in poor soil, and don't go to seed - they reproduce like shallots. I like those.

Maurice
 
I worked at The Diamond Screw and Cotter co, in Cherrywood rd, Bordesley Green, early '60's. At lunch time there was a long queue outside a terraced house opposite the factory for the most fantastic Cheese and Onion sandwiches( brown sauce optional), made by a little old lady and her sister, served out of the front window! 1s and 3p springs to mind. THICK crusty bread, sliced Cheddar and crunchy onion.Never had so good since!
 
My first posting, after all the training and other palava, when joining the RAF was to a Group HQ. There were no facilities usually found on RAF places as it was small and self contained. However, there was a Malcolm Club nearby (it was separate from the nearby RAF station (the NAAFI only allowed one competitor on a base and in this case it was the YMCA).
They came to the HQ at 10 am each workday with coffee, biscuits, chocolate and the most enjoyable crusty cob rolls with good cheddar cheese. No onions or sauces of course but that, to me, would have spoiled them. I still, after all that time ago, still cannot resist a crusty cheese filled cob roll.
 
When I worked at Fisher & Ludlow at Cas Brom in the 70s always had my dinner with the welders.One was named George who had a son who lived in Spain.One day he asked me if I liked Spanish Onion,when I said yes he said I will bring you a proper one in.Next day he bought me one in .I have never tasted one like it.He took one from his lunch box and ate it like an Apple ,they were superb .Never had one like it since.
 
Edifi,

I often microwave one of the big Greek white onions for 20 minutes - yes, baking it would be better, but too much trouble! - sweet and full of flavour and almost a meal in itself. Not bad raw either. Had some slices of the long red pepper in a salad in a restaurant the other day - they were lovely and sweet too.

Maurice :cool:
 
Edifi said:
When I worked at Fisher & Ludlow at Cas Brom in the 70s always had my dinner with the welders.One was named George who had a son who lived in Spain.One day he asked me if I liked Spanish Onion,when I said yes he said I will bring you a proper one in.Next day he bought me one in .I have never tasted one like it.He took one from his lunch box and ate it like an Apple ,they were superb .Never had one like it since.
Click to expand...
I always used spanish onions in my curries but cant get them now. A couple of years ago when I bought some in a seeding punnet in a nursery! I had a great crop of onions that year , crisp and tasty , we enjoyed them, even strung them up to hang. I saved some seeds from the ones I grew but haven't had any luck since :(
 
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