Cheese and onion empanadas are a beloved classic in Argentina, often found at family gatherings, weekend meals, and celebrations where everyone gathers around the table. The magic of this recipe comes from slowly caramelized onions, which develop a deep, slightly sweet flavor that pairs perfectly with the natural saltiness of Tropical Queso Blanco. These empanadas are simple, comforting, and made for sharing; and somehow, everyone magically appears in the kitchen the moment they come out of the oven.
Ingredients
- 1 lb onions (about 4–5 medium), thinly sliced
- 16 oz Tropical Queso Blanco
- 1 tablespoon flour
- 1 teaspoon dried or fresh thyme
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 12 empanada dough discs (store bought)
- Salt, to taste
- 1 egg, beaten (for brushing)
Preparation
- Heat olive oil in a large skillet over low heat. Add onions and a pinch of salt and cook slowly, stirring occasionally, for about 20 minutes until soft and lightly golden, caramelized. Remove from heat and stir in oregano, thyme, and flour. Let cool completely.
- Cut Tropical Queso Blanco into small ½-inch cubes and set aside.
- To assemble the empanadas, place a spoonful of the onion mixture and a few cheese cubes in the center of each dough disc. Lightly moisten the edges of the dough with water, fold into a half-moon shape, and press or crimp the edges to seal.
- Preheat oven to 350°F. Arrange empanadas on a lightly greased baking sheet. Brush tops with beaten egg.
- Bake for about 20 minutes, or until golden brown.
- Allow empanadas to rest for about 10 minutes before serving, so the filling sets slightly.
