Name: Onion cheese ball
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 gram (1 pound) cream cheese; 1 medium onion (150g), chopped finely; 6 green onions (scallions), chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon worcestershire sauce; 1/4 cup (70g) tomato sauce (ketchup); 4 gherkins, chopped finely; 1 clove garlic, crushed; 1 cup (50g) dehydrated onion flakes

Onion cheese ball

This retro cheese ball is a appetiser you'll want to recreate for years to come.

Makes 2 Item

Prep

15M

Cook

15M

Total

30M

This super-simple retro appetiser is a classic that has stood the test of time. With cream cheese, onion flakes and gherkins it’s not short on flavour.

Like a good cob loaf dip or blinis there are some party foods that have been around for decades and continue to pop up at parties because they’re just that darn good! This classic onion cheese ball is one that falls into that category because its so easy to make and it is packed with flavour. Make one for your next party and guarantee to impress all of the guests. Maybe make two to be safe..

Looking for more party starters and appetisers?

Ingredients

500 gram (1 pound) cream cheese

1 medium onion (150g), chopped finely

6 green onions (scallions), chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

1 teaspoon worcestershire sauce

1/4 cup (70g) tomato sauce (ketchup)

4 gherkins, chopped finely

1 clove garlic, crushed

1 cup (50g) dehydrated onion flakes

Method

1.Beat cream cheese in a small bowl with an electric mixer until smooth. Stir in onions, parsley, sauces, gherkins and garlic until well combined; season.

2.Sprinkle onion flakes on a sheet of baking paper. Divide cream cheese mixture in half, shape into balls; roll in onion flakes to coat. Cover with plastic wrap; refrigerate 2 hours or overnight.

Dehydrated onion flakes are available from the spice section of the supermarket. Serve with chips.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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