Warm cheese and onion cups

Name: Warm cheese and onion cups
Yield: Makes 30
Cuisine: British recipes

Easy
December 2015

Easy
December 2015

Makes 30
Hands-on time 15 min, oven time 10 min

A vegetarian canapé recipe that’s quick to make and is bound to go down a storm with its cheesy onion filling.

Vegetarian recipes

Nutrition: per serving

Calories: 53kcals
Fat: 4.2g (1.7g saturated)
Protein: 2.5g
Carbohydrates: 1.1g (0.2g sugars)
Fibre: 0.1g
Salt: 0.2g

Nutrition: per serving

Calories: 53kcals
Fat: 4.2g (1.7g saturated)
Protein: 2.5g
Carbohydrates: 1.1g (0.2g sugars)
Fibre: 0.1g
Salt: 0.2g

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Ingredients

4 medium free-range eggs
4 finely sliced spring onions
150g grated mature cheddar
1 tbsp dijon mustard
3 tbsp good quality mayonnaise
30 croustade shells
Paprika

Ingredients

4 medium free-range eggs
4 finely sliced spring onions
150g grated mature cheddar
1 tbsp dijon mustard
3 tbsp good quality mayonnaise
30 croustade shells
Paprika

Method

Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop.
In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
Line up 30 croustade shells on a baking tray (available from larger supermarkets – we used Rahms) and fill each with 1 tsp cheese and onion mixture. Bake the cheese and onion cups in the oven for 10 minutes or until the tops are golden. Dust each with a pinch of paprika and serve immediately.

Method

Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop.
In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
Line up 30 croustade shells on a baking tray (available from larger supermarkets – we used Rahms) and fill each with 1 tsp cheese and onion mixture. Bake the cheese and onion cups in the oven for 10 minutes or until the tops are golden. Dust each with a pinch of paprika and serve immediately.

delicious. tips

Make the filling up to 24 hours in advance and keep in the fridge, covered, until needed. Fill the cups and bake just before serving.

What's the perfect wine match?

Our friends at Majestic Wine recommend CDR Jean Lucas. Pour a glass of this medium-bodied raspberry and white pepper filled Rhône that’ll compliment these cheesy canapés.

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