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Cheese and onion straws recipe

Cheese and onion straws recipe

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A variation on a traditional cheese straw recipe that includes onion. The resulting flavour is a lot deeper and makes the straws incredibly moreish!

Sussex, England, UK

64 people made this

IngredientsMakes: 24 straws

  • 85g self-raising flour
  • 1/2 teaspoon salt
  • 1 pinch cracked black pepper
  • 40g butter, plus more for frying
  • 1/2 onion, finely sliced
  • 75g grated Cheddar cheese
  • 1 egg
  • 1/2 tablespoon milk
  • 1 teaspoon strong English mustard

MethodPrep:15min ›Cook:8min ›Extra time:10min › Ready in:33min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
  2. Sieve the flour, salt and pepper into a bowl. Rub the 40g butter into the dry ingredients until the mixture resembles fine breadcrumbs.
  3. Fry the onion in a small amount of butter in a frying pan.
  4. Add the Cheddar cheese and the fried onion into the bowl with the flour mixture. Stir until the ingredients are mixed evenly.
  5. Crack the egg into a cup and beat it with a fork. Once beaten, pour in the milk and the mustard and continue to beat until smooth.
  6. Transfer just over half of the egg mixture into the bowl with the dry ingredients. Stir with the fork until it starts to form a ball and then use your hands to bring it together into a soft dough.
  7. Knead the dough gently for 2 minutes and then using a rolling pin, roll it out until it is 5mm thick. Cut it into your desired size straws and place onto your baking tray.
  8. Brush the remaining egg mix over the uncooked straws.
  9. Bake them in the oven for about 8 minutes. Remove once starting to brown at the edges. Leave on the baking trays to continue cooking for a further 5 minutes and then transfer to a wire rack to cool completely, although these taste best eaten warm!

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

Loved this recipe! only thing is i would say it makes 12 straws instead of 24 but that may be because i made them slightly bigger but still. btw- i recommend cooking them for 12-14 minutes instead of 8 because otherwise they can be undercooked-16 Aug 2012

These were lovely. My nephew couldnt stop eating them. x-02 Apr 2013

Made these today...mixture was a bit wet and not really doughy enough to knead so added some extra flour...a bit too much as they tasted a bit floury...completely my own fault.They tasted alright though, will make em again, but will be a little less flour madGivin em 5 stars coz they are kinda ace, I just need to be a little less fast and loose with the self raising!Didn't make 24 coz I wanted to pig out so supersized them!-06 Jul 2013

Smoked Cheese & Onion Straws

Smoked Cheese & Onion Straws – Made with excess Festive ingredients, such as puff pastry and smoked cheese from the cheese board, these are posh enough for cocktail nibbles as well as being perfect for the school lunch box, and, these tasty little smoked cheese numbers are easy to make and are loved by all the family.

Posh enough for cocktail nibbles and perfect for the school lunch box, these tasty little smoked cheese numbers are easy to make and are loved by all the family.

And, these delicious pastry strips of cheesiness and flakiness, have only THREE ingredients in them.

They are made in a trice, and helped me out with my excess puff pastry, smoked cheese and a large bunch of spring onions. One of three bunches actually.

This recipe is not a diet recipe, as most are in the post festive season, but it’s a cheeky cheese recipe. It is just as comfortable sitting in crystal serving jar on a festive buffet table, as it is being made for the school lunch box.


Recipe Summary

  • ¾ cup dry bread crumbs
  • 2 tablespoons melted butter
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 1 small onion, minced
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • ¼ teaspoon dry mustard
  • 1 ½ cups milk
  • 2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter set aside.

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente drain, then place into prepared casserole dish.

While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.

Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.


  • 375g pack ready-rolled puff pastry sheet (we used Jus-Rol)
  • 4tbsp Branston Beetroot Pickle, finely chopped, or Tesco Caramelised Red Onion Relish
  • 125g (4oz) mature Cheddar cheese, grated
  • 1 medium egg, beaten (only half will be needed)
  • 1tbsp sesame seeds
  • For the dip
  • :
  • 1 small red onion, peeled and roughly chopped
  • About 20g (¾oz) flat-leaf parsley leaves and stalks, roughly chopped
  • 1-2tsp small capers
  • 2tbsp olive oil
  • 2 baking trays, lined with Teflon

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Step 1

Line a baking tray with parchment paper. Lightly roll out the pastry into a 10x12-inch rectangle, then brush with the melted butter. Evenly sprinkle the cheddar, cayenne and 1/2 cup of the Parmesan over the puff pastry. Place a piece of parchment paper on top, and gently use the rolling pin to press the cheeses into the puff pastry. Cut the pastry into 12 strips. Twist each strip five times and transfer to the baking sheet. Place in the freezer for 20 minutes.

While the pastries are freezing, preheat the oven to 400°F.

Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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Preheat the oven to 425 degrees.

Toss the onions with olive oil, Parmesan, paprika, red pepper flakes, and black pepper.

Arrange in a single layer on a baking sheet covered in foil, parchment, or coated in cooking spray.

Bake for 12 minutes and then shake the baking sheet. Bake for 5-15 minutes longer until crispy. The cooking time varies so much because the size of the onions and your oven will make a big difference in this recipe. You want to take them out when they are beginning to brown, caramelize, and crisp up on the edges.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Cheese and onion straws recipe - Recipes

Why have I never written about these before in a post? These are a family favorite as an appetizer and are a snap to make. They are also - bonus - something you can make when you need an appetizer and have nothing available. Because if you always keep frozen puff pastry sheets in your freezer (you should) and you always have a hard grating cheese in your fridge (I bet you do), you can totally make these in about an hour and a half from start to finish. You can also make these ahead of time and stick them in the fridge before baking. They hold all day in the fridge until you're ready to pop them in the oven.

You can use a hard cheese like Parmigiano Reggiano. I also like Pecorino Romano for its sharpness and saltiness, so sometimes I will blend the two cheeses. Make sure you grate the cheese finely because it will adhere better to the puff pastry. You can grate this on a box grater, but I like to use a food processor because it's faster. And for such a small amount of cheese, I especially like to use my immersion blender - it has a small bowl attachment with a sharp blade to grind cheeses and nuts and it's perfect for small jobs when my big food processor would be overkill:

There's many different ways people make these, but I like to lay down some cheese on the counter, place the puff pastry sheet on top, lay some more cheese on the puff pastry and then fold the sheet in half. I lay more cheese on top of that and press it all together with a rolling pin. Then I just cut into strips with a sharp knife, twist the strips and bake. If you want to double this recipe, you defrost two sheets instead of one and just lay one sheet on top of the other and follow the same method.

Thanks for dropping by!

Parmesan Garlic Cheese Straws

Makes about 14 - 16 cheese straws, depending on how wide you cut them

1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt

Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.

While the puff pastry is defrosting, prepare the cheese filling. You can grate the cheese on the file holes of a hand grater, but I like to do mine in either the food processor or, for such a small amount of cheese, I use my grinder attachment on my immersion blender. Grind cheese until very fine. Add the garlic and onion powders and grind until blended.

Line two rimmed baking sheets with baking parchment.

Sprinkle a third of the cheese mixture on the counter. Lay the pastry sheet on top. Sprinkle another third of the cheese on top of the pastry sheet. Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin. This will also enlarge the pastry size.

With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally. Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese. (Save any leftover cheese for another use.)

Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold). Meanwhile, preheat the oven to 400°F. (You can also keep these in the fridge all day until you are ready to bake. Cover lightly with plastic wrap so they don't dry out.)

Cabot Cheddar Cheese Straws

Cheese straws are a classic Southern delicacy you’ll love enjoying for an everyday snack, as well as serving when entertaining and at special events. These buttery, crispy baked cheese straws deliver the perfect flavor and texture combination – and a pinch of cayenne adds just the right amount of spiciness. Quick and easy to make, this recipe for cheese straws brings homemade crackers to the next level! Share this baked cheese straws recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and tag us when posting!

Wondering how to make cheese straws? The process is simpler than you may think! Begin by placing several ice cubes in a small bowl or cup and add about ½ cup cold water. Set aside to chill.

Preheat oven to 400°F and generously butter two baking sheets or coat with nonstick cooking spray.

Put flour and red pepper in the bowl of a food processor. Cut Cabot Salted Butter into pieces and add to flour. Pulse mixture about 10 times until butter is in smaller pieces. (Alternatively, whisk flour and red pepper together in bowl, then work in butter with fingertips.)

Add 1 cup of cheese (Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar ) and pulse several times to blend. A tablespoon at a time, pulse in just enough ice water to make a mixture that appears crumbly but holds together when firmly squeezed. Do this for about 4 tablespoons. (Alternatively, use a fork to stir in cheese, then stir in ice water, a tablespoon at a time, to the mixture in bowl.) Turn mixture onto a work surface and press into a rough square.

Dust dough and work surface lightly with flour as needed. Roll dough out into an approximate 12-inch square. Sprinkle one half of square with remaining ½ cup cheese. Fold bare half of dough over cheese. Neaten the edge of rectangle and lengthen into 20-inch-long strip with rolling pin.

Cut strip crosswise into ½-inch-wide straws, using a knife or pastry wheel. Twist both ends in opposite directions before placing about ½ inch apart on baking sheets.

Bake for 8 to 12 minutes, or until golden brown, watching carefully toward end of baking time to avoid burning. If straws have adhered to baking sheets, loosen with a spatula. Let cool.

For more baked cheese recipes, try these Cheddar Fish Crackers next. As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this recipe for cheese straws by rating and reviewing it when you have a chance.


1&frac13 cups King Arthur Unbleached All-Purpose Flour
Pinch of ground red pepper (cayenne)
8 tablespoons (1 stick) cold Cabot Salted Butter
6 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 1½ cups), divided & lightly packed (about 1¼ cups)