… and which wine with the combo?
I have some amazingly sweet Walla Walla onions from a CSA box. I normally can’t eat copius amounts of raw onion, but these I really could eat like an apple. Somone in this thread mentioned eating onions raw with cheese. Yummy!
I have habanero jack, parmesean, american and brie. Cheddar is the obvious choice, but I have none. I need to go grocery shoppiing anyway, so let’s hear some suggestions! And if you can recommend a wine with your pairing, all the better.
Ploughman’s lunch - crusty bread, cheese (usually cheddar), onion (usually pickled onions, though the raw vidalias can fill in), pickles. Imagine you’re in England, packing your lunch for a day of haymaking out in the field. BEER, not wine!
Of what you have … um … none. OK, Brie. “American cheese” is not cheese and isn’t really food. Parm you don’t eat in huge thick chunks. Pepper cheese would just compete with the onion.
And yes, Cheddar is the best.
Of what you’ve got, use the plastic American cheese in a sandwich as salinqmind suggests.
I have no idea what kind of wine goes with plastic cheese, the cheapest table red you can find probably.
it doesn’t require much onions but mixing cottage cheese with sourcream and then chopped onions makes a mighty fine dip.
I put sharp cheddar and raw onion slices on a bagel and eat it as a sandwich. I prefer red onion, but yellow works as well. Sharp cheddar and onion really works as a flavor combination.
Colby would be a nice second to cheddar.
Chevre would be excellent.
With limburger. On rye.
That’s what I came in here to post. Although, red onion slices are better for this, on warm rye with the limburger cut about the thickness of a leather sole… washed down with a cool lager.
Breakfast of champions.
My soulmates!
ETA: Okay, locations. Chicagoland, but my folks had land outside Monroe, WI. With the nicest Black Angus bull, named Fred.
Nope. The onions are really sweet. You want spanish onions with limburger.
Oops. I see xenophon beat me to it.
If you can find some, try Oka. Boursin is also good with onions, though you have to be prepared to brush your teeth for a good three hours after that combo.
If you’re going grocery shopping get a fairly mild blue like gorgonzola dolce and sweat the onions a bit in a hot pan. Eat on crostini with a glass of port.
Alternately get a good strong cheddar and slice raw onion thin and have an India Pale Ale with it.
Or, hit the onions in a pan with a bit of balsamic vinegar, eat with some pate and a nice dry reisling.
I’m so going to try all of those. Pleased to meet you 
Colby I think is way too mild to stand up to a raw onion. Certain types of chevre would work, though.
Any cheese that seeks to be anything but overwhelmed by raw onion needs to have some degree of whang to it. You’ll see that most of the suggestions here are full of whang.
I think colby would work well with sweet onion and a good peasant bread. It would definitely be too mild for a strong onion.
Nice to meet you too!! In any of the cooked applications don’t cook them too long, just wilt them a little. The sweet onion doesn’t stand up well to caramelization you want stronger onions for that purpose. Let me know what works for you and I can give you more suggestions.
xoxo, keturah (a food scientist who loves the alchemy of food and booze pairing:)
I love sandwiches made with raw onion slices, extra sharp white Vermont cheddar and a tangy mayo. I like dark bread, but even white bread suffices as a good “carrier” for all the other flavors.
What about a nice Muenster on rye? And totally agree with the beer suggestion.
Toasted Muenster on rye with just a touch of horseradish mustard.