Dish of boiled chopped onions mixed with cheese and cream, seasoned and topped with grated cheese, baked until top browned. Not a goose.


The origin of the dish is unclear, the earliest reference we can find is in the BBC magazine 'The Listener' from 1953

Original Receipt adapted from J.Salmon

Whitley Goose
4 whole onions, peeled.
4 oz of grated Cheddar cheese.
¾ of a pint of single cream.
Salt and Black pepper.
A knob of butter.

Method.
Boil the onions in lightly salted water until they are tender (15 to 20 mins)
Drain and allow to cool down a little.
Chop onions roughly and mix with half the cheese.
Use the knob of butter to grease an ovenproof dish.
Pour in the cream.
Stir in the onion/cheese mix.
Top with the rest of the cheese
Bake in preheated oven at, 400°F, 200°C, gas mark 6 for 20 to 30 minutes or until golden brown.
Will serve four if used as an accompaniment to cold meats, or two as a supper dish.