Boiled Onions Recipes

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BOILED ONIONS



Boiled Onions image

Boiled onions have always been a traditional part of my family's Thanksgiving dinner. I always assumed it was a mainstay holiday side dish for evey family in Amerca, but since I've gotten 'out in the world' see that I was mistaken. SO - I'm posting this recipe because boiled onions are AWESOME and I hope to hear from other New Englanders who agree with me. I don't wait for Thanksgiving but serve them several times a year.

Provided by Ellee

Categories     Onions

Time 43m

Yield 10 serving(s)

Number Of Ingredients 4

2 lbs onions (white, yellow, or vidalia)
1 tablespoon margarine (I use Smart Balance Light) or 1 tablespoon butter
1 tablespoon sugar (adjust according to your preference, if using Vidalia or other sweet onions, can cut the sugar in ha)
salt and pepper

Steps:

  • Wash onions, trim ends and remove outer layer (keep whole).
  • Cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'.
  • Drain water, and toss onions w/ margarine, sugar, salt and pepper.
  • You can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.

Nutrition Facts : Calories 51.3, Fat 1.2, SaturatedFat 0.3, Sodium 16.9, Carbohydrate 9.8, Fiber 1.5, Sugar 5.1, Protein 1

CREAMED ONIONS



Creamed Onions image

A quick and easy creamed onions recipe. Creamed onions are so delicious that you'll want to eat them year-round.

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb white pearl onions, left unpeeled
1 1/4 teaspoons salt
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream or half-and-half
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Steps:

  • Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
  • Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
  • Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
  • Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

TRADITIONAL BOILED DINNER



Traditional Boiled Dinner image

Corned beef is a real treat in our family and we love the savory flavor the vegetables pick up from simmering in the pickling spices. -Joy Strasser, Mukwonago, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6 servings.

Number Of Ingredients 8

1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Prepared horseradish or mustard, optional

Steps:

  • Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

Nutrition Facts : Calories 558 calories, Fat 34g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2797mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

EASY CREAMED ONIONS



Easy Creamed Onions image

My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.

Provided by Erin Noel

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 6

Number Of Ingredients 6

¾ cup water
salt to taste
2 cups peeled pearl onions
¼ cup butter
1 ½ cups cold whole milk
¼ cup quick-mixing flour (such as Wondra®), or more as needed

Steps:

  • Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
  • Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g

CHEESY BAKED ONIONS



Cheesy Baked Onions image

I FOUND this recipe in the newspaper many years ago. It has been a family favorite ever since. Since it goes well with any meat, it's a good "dish to pass" for family gatherings or potluck suppers. Someone will always ask "Who brought the onions?" -Louise Elliott, Gallipolis, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 6

1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese

Steps:

  • Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

Nutrition Facts : Calories 198 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 499mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS



Jamie Oliver's World's Best Baked Onions image

I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.

Provided by bluemoon downunder

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

4 white onions, tennis-ball-sized, peeled
olive oil
2 garlic cloves, peeled and finely chopped
4 sprigs fresh rosemary, lower leaves picked and chopped
8 tablespoons heavy cream
grated parmesan cheese
sea salt
fresh ground black pepper
4 slices pancetta or 4 slices bacon

Steps:

  • Boil the onions in plenty of water for 15 minutes or until slightly tender.
  • Remove the onions from the pan and allow to cool.
  • With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
  • Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
  • Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
  • Finely chop these removed sections of the onion and add to the rest of the chopped onion.
  • Preheat the oven to 400°F.
  • Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
  • Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
  • Stir in the Parmesan and season.
  • Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
  • Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
  • Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
  • How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
  • I presume he is suggesting topping the baked onions with cheese.
  • When the onions are cooked right through, remove and serve.

MOM'S TRADITIONAL CREAMED ONIONS



Mom's Traditional Creamed Onions image

Creamy goodness!

Provided by Ibby

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 7

1 cup pearl onions
4 cups water
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch salt to taste
1 pinch ground black pepper to taste

Steps:

  • Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
  • Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g

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