Onion Cheese Spread - Country Living

Title:
Onion Cheese Spread - Country Living

Yield:
1 1/2 cups

Categories:
Appetizers,
Cheese,
Spreads,
Onions




Ingredients:





     1    Jumbo or extra-large; (about


          -1 lb) sweet-variety onion


   1/2 lb Jarlsberg cheese; finely


          -shredded


     3 tb Butter or margarine;


          -softened


     4 tb Milk; (up to 5)


     2 dr Hot red-pepper sauce; (up to


          -3)


     1 tb Chopped fresh parsley


          Low-fat English-style water


          -crackers or Norwegian


          -crispbreads; (opt)






 With sharp knife, cut a 1/2 inch thick slice from top of onion. With


 melon-ball cutter or tip of a paring knife, scoop out onion, leaving a 1/2


 inch thick shell. Reserve 1/4 cup scooped-out onion. Wrap and freeze


 leftover scooped onion and onion slice for other recipes.


 


 If desired, cut a scallop design around the top edge of onion shell. Wrap


 shell with plastic wrap; refrigerate.


 


 In food processor with chopping blade, process reserved onion until finely


 chopped. Add cheese, butter, 4 tablespoons milk, and pepper saauce; process


 until smooth, stopping frequently to scrape the side of the container. If


 mixture is very stiff, add remaining milk and process cheese mixture until


 soft and spreadable. Stir in parsley until well mixed.


 


 Cover and refrigerate cheese spread at least 1 hour to blend flavors. Just


 before serving, let cheese spread stand at room temperature until soft


 enough to spoon. Fill onion shell with as much cheese spread as possible,


 replenishing when necessary. Place filled onion shell on serving plate and


 surround with crackers or crispbreads, if desired.


 


 Country Living/Jan/93


 


 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan


 31, 1998