Pub Cheese with Caramelized Onions

Love a creamy and delicious cheese spread? Then this savory pub cheese with caramelized onions is just the snack for you! Absolutely mouthwatering with crackers or pretzels, my pub cheese recipe is made with real, sharp cheddar cheese, a splash of beer, a pinch of seasoning, plus sweet and earthy caramelized onions folded in for lots of extra flavor!

A pub-inspired cheese spread made easy at home

Seeing as we're such cheese lovers in our household, and absolutely adore a good cheese spread such as my garlic and herb cheese spread, my whipped goat cheese, or my cheese ball recipe to slather over crackers, creating a homemade pub cheese with loads of flavor seemed like just the cheesy goody to be next on my food agenda.

For years, we've enjoyed picking up gourmet pub cheese from a quaint little European-style cheese shop in Solvang, California. Alternatively, we'd grab a tub from our local Trader Joe's to satisfy our cravings. Spread over pretzel thins or buttery crackers, it would be all too easy to stuff ourselves on!

One of my passions in life is recreating our favorite snacky foods in my own kitchen, using simple, unique, and additive-free methods. So, coming up with a pub cheese recipe that we could enjoy snacking on seemed like a fun thing to do.

Pub cheese is surprisingly easy and quick to make at home using a food processor, and because we love the flavor of caramelized onions with cheddar cheese, I add those into the mix to take the savory flavor over the top.

So if you enjoy a delicious pub cheese to go with your crackers like we do, then this scrumptious recipe is for you—easy to make at home, and no visit to the market or local cheese shop (or pub) required!

My recipe for pub cheese with caramelized onions

Making homemade pub cheese requires a small list of ingredients (I love that!), with each ingredient lending the maximum flavor to this fun and tasty dip.

A good sharp cheddar cheese is the way that I like to go here (though one could use mild cheddar, or a combo of mild and sharp). I opt for a grass-fed, organic sharp cheddar that I simply cut into very small dices to have ready.

And because I like a slightly bitter beer note to my pub cheese (after all, it is called pub cheese), I use a splash of beer. I opt for Pilsner to sort of counter that salty-savoriness of the cheese, but you can use a kind that you like.

I also add in classic seasonings including a splash of Worcestershire sauce, ground mustard, granulated onion, a teeny pinch of cayenne pepper, and granulated garlic. These additions simply round out the flavor of the pub cheese.

But I also like an extra ingredient as well to take this snack over the top...

Because caramelized onions and cheddar cheese are such terrific flavor partners, I dice up a couple of white onions and caramelize them for a few minutes. Once cooled, I fold them into the pub cheese for lots of added sweet, savory, and earthy flavor—so irresistible!

Here's a glance at my pub cheese with caramelized onions recipe: (or just jump to the full recipe...)

1. To get started, I caramelize my diced onions and set those aside to cool completely.
2. Once the onions are cooled, I prep my pub cheese in my food processor, allowing it to process until very smooth, silky and creamy.
3. Next, I fold in the cooled, caramelized onions.
4. I then spoon the pub cheese into a serving dish or glass jar, and either enjoy right away with pretzels and crackers, or allow it to chill for an hour or two in the fridge to slightly firm, and then serve.

Recipe

Pub Cheese with Caramelized Onions

by Ingrid Beer

Print Recipe

This pub cheese with caramelized onions and a touch of beer makes for a deliciously savory spread with crackers or pretzels!

Category: Appetizer
Cuisine: American

Yield: 2 ½ cups

Nutrition Info: 111 calories (per 2 tablespoons serving)

Prep Time: 20 minutes (does not include cooling time for onions)
Cook time: 25 minutes (for onions)
Total time: 45 minutes

Ingredients:

• 2 small white onions, finely diced
• Olive oil
• Salt
• Black pepper
• 6 ounces room temp beer (use any you like to drink, I used pilsner)
• 1 pound sharp cheddar cheese (or mild, or a combo), diced into small cubes (¼ to ½ inch size)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• ½ teaspoon granulated onion
• Pinch cayenne pepper (optional)
• 1 large clove garlic, pressed through garlic press

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. To caramelize your onions, place a large skillet over medium-high heat, and drizzle in a couple of tablespoons of olive oil. Once hot, add in the diced onions (it will seem like a lot of onions, but they will dramatically cook down), along with a pinch of salt and pepper, and stir to combine.
3. Caramelize the onions, stirring occasionally, for about 20 to 25 minutes, or until very softened and jammy, with a deep brown color. Spoon out onto a plate or bowl, and allow to completely cool.
4. While your onions cool, pour the 6 ounces of beer into a glass, and using a spoon, vigorously stir it to help flatten it of the carbonation (it needs to be flat for the recipe). Stir it occasionally (and vigorously) until it is flat, which typically happens about 10 to 15 minutes after pouring.
5. To prepare the pub cheese, add the diced cheese to the bowl of a food processor, along with the Worcestershire sauce, the ground mustard, the granulated onion, the pinch of cayenne, and the clove of garlic.
6. Pulse a handful of few times to help break up the cheese into more of a crumble, then with the processor running, pour in the flat beer and process the mixture for 5 minutes. (It will become more and more smooth as it processes, and you can scrape down the sides as needed.)
7. Once the pub cheese is completely smooth and creamy, spoon it into a bowl. Fold in the cooled, caramelized onions and transfer to a serving bowl to enjoy immediately, or place into the fridge to chill and serve when ready. (When chilled, it will still be very spreadable, but a bit thicker and not quite as fluffy.)
8. Serve the pub cheese with pretzels (my favorite), butter crackers rounds, or veggies. Store in the fridge for up to a couple of weeks.

Tips & Tidbits for my pub cheese with caramelized onions recipe:

• Prep the onions a day or two ahead for convenience: If I'm looking to streamline things the day I'd like to make this pub cheese, then I will typically caramelize the onions the day before, even a couple of days ahead of making this recipe. This way, the onions are ready and cooled (having kept them in a covered bowl in the fridge), and can just be folded into the pub cheese when ready.
• Sharp cheddar, or a combo of sharp and mild: I like my cheddar cheese with some savory bite, so I opt for sharp cheddar here, and use a grass fed cheese. You can use a combo of sharp and mild cheddar, or simply opt for mild, if you prefer.
• Use the beer you prefer to drink: I happen to use pilsner in this recipe (I like the flavor), but feel free to use your favorite drinking beer, perhaps a lager or even an ale. You will need 6 ounces, and it will need to be room temp and flat for the recipe. Pour it out into a glass a little while before you need it, and vigorously stir it occasionally until flat. It typically flattens in 10 to 15 minutes.
• Sub non-alcoholic beer, if desired: If you prefer not to add any alcohol to this pub cheese, simply sub a non-alcoholic beer instead. This way, you still get some of that flavor, but without the alcohol.
• How to store homemade pub cheese: I like to store my pub cheese in a wide-mouth glass container with a lid (you can use plastic wrap as well), or a tub-style container. It will keep for quite a while in the fridge, but it is best tasting when enjoyed within a week or two of making.

Craving more deliciously cheesy recipes? Check out my recipe for Baked Brie with Caramelized Onions, my Cheese Ball recipe, my Burrata Recipe, my recipe for Garlic and Herb Cheese Spread, or even my recipe for Mediterranean Feta Dip!