Cooper® Sharp Loaded BLT Onion Rings

Name: Cooper® Sharp Loaded BLT Onion Rings
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Ingredients: 1 14-ounce package frozen onion rings; 1 small tomato, diced; 2-3 tablespoons fresh chives, chopped; 4-6 strips bacon, fully cooked and chopped*; Mason Jar Cooper Cheese Sauce Or, to make a quick Cooper® cheese sauce:; 2 tablespoons butter; 2 teaspoons all-purpose flour; 1/2 cup whole milk; 3/4 pound Cooper® Sharp White cheese, cubed or shredded (approximately 1 1/2 cups)

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Servings

Prep Time

5 minutes

Cook Time

15 minutes

Onion rings have a surprisingly long history, dating back to the early 1800's. Then again, it was only 90 years later when Cooper® was available as a perfect topping. This easy recipe gives you the best of all worlds: crispy onion rings, melty Cooper®, and a BLT experience all on one plate.

Author:

Cooper® Sharp

Ingredients

1 14-ounce package frozen onion rings
1 small tomato, diced
2-3 tablespoons fresh chives, chopped
4-6 strips bacon, fully cooked and chopped*
Mason Jar Cooper Cheese Sauce Or, to make a quick Cooper® cheese sauce:
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 cup whole milk
3/4 pound Cooper® Sharp White cheese, cubed or shredded (approximately 1 1/2 cups)

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Directions

PREPARE THE CHEESE SAUCE:

Either reheat your desired amount of pre-prepared Mason Jar Cooper Cheese Sauce, or prepare sauce as follows.
Melt butter in a medium saucepan over medium heat. Once melted, add flour and stir for 1 minute to create a roux. Whisk in the milk and stir until thick. Add Cooper® Sharp cheese and stir with a wooden spoon until creamy.

PREPARE THE ONION RINGS:

Prepare onion rings according to package directions. Just make sure they’re cooked nice and crispy.
Layer the prepared onion rings on a serving platter. Drizzle with Cooper® cheese sauce. Sprinkle with tomato, bacon, and chives.
Serve immediately and enjoy!

Recipe Note

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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